Go Back
Tandoori chicken is more than just a dish; it’s a culinary experience that transports you to the heart of Indian culture. Renowned for its vibrant flavors, smoky aroma, and tantalizing spices, this grilled tandoori chicken recipe is ideal for any occasion—be it a festive gathering or a cozy weeknight dinner. The magic of tandoori cooking lies in its unique blend of spices and the traditional method of cooking that imparts an irresistible flavor to the chicken. In this article, we will delve into the origins of tandoori cooking, the essence of its marinade, and the techniques you need to create perfectly grilled chicken that’s juicy on the inside and crispy on the outside. Get ready to impress your family and friends with this delightful dish!

Grilled Tandoori Chicken

Fire up your grill for a mouthwatering Tandoori Delight! This grilled tandoori chicken recipe features juicy leg quarters marinated in a spiced yogurt mixture that infuses bold flavors. With ingredients like garlic, ginger, and tandoori masala, each bite is packed with deliciousness. Perfect for summer barbecues or cozy dinners, serve it with naan or a fresh salad for a complete meal. Easy to prepare and oh-so-satisfying, this dish will quickly become a favorite!
Print Recipe Pin Recipe

Ingredients
  

4 chicken leg quarters (thigh and drumstick)

1 cup plain yogurt

2 tablespoons vegetable oil

2 tablespoons lemon juice

4 cloves garlic, minced

2 tablespoons fresh ginger, grated

2 tablespoons tandoori masala (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon paprika (for color)

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust to taste)

Salt, to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a large mixing bowl, combine the yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, tandoori masala, ground cumin, paprika, turmeric powder, cayenne pepper, and salt. Mix well to create a smooth marinade.

    Marinate the Chicken: Make a few deep cuts in the chicken leg quarters to allow the marinade to penetrate. Add the chicken to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.

      Preheat the Grill: About 30 minutes before grilling, preheat your grill to medium-high heat (about 375°F - 400°F). If using a charcoal grill, prepare the coals until they are coated with ash and have a consistent heat.

        Grill the Chicken: Remove the chicken from the marinade and let the excess marinade drip off. Place the chicken on the grill, skin side down. Close the lid and grill for about 15-20 minutes.

          Flip and Cook Thoroughly: Turn the chicken over and grill for another 15-20 minutes or until the internal temperature reaches 165°F (75°C), and the juices run clear. The chicken should have lovely grill marks and a charred exterior.

            Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. Garnish with fresh cilantro and serve with lemon wedges on the side.

              Enjoy: Pair with naan, rice, or a fresh salad for a complete meal.

                Prep Time: 10 minutes | Total Time: 4 hours 30 minutes (includes marinating) | Servings: 4