Grilled Spicy Tandoori Chicken (Print Page)
Yogurt-and-spice marinated chicken grilled to smoky, charred perfection; best after 4+ hours marinating.
# What You Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs
02 - 4 bone-in, skinless chicken drumsticks
→ Marinade
03 - 1 cup plain Greek yogurt
04 - 3 tablespoons lemon juice
05 - 3 tablespoons vegetable oil
06 - 2 tablespoons ginger-garlic paste
07 - 2 teaspoons chili powder
08 - 1 1/2 teaspoons ground cumin
09 - 1 1/2 teaspoons garam masala
10 - 1 teaspoon turmeric
11 - 1 teaspoon ground coriander
12 - 1 1/2 teaspoons salt
13 - 1 fresh green chili, finely chopped
→ For Serving
14 - Lemon wedges
15 - Sliced red onions
16 - Fresh cilantro leaves
# Directions:
01 - With a sharp knife, create several deep slashes in the chicken thighs and drumsticks for improved marinade absorption.
02 - In a large mixing bowl, combine Greek yogurt, lemon juice, vegetable oil, ginger-garlic paste, chili powder, ground cumin, garam masala, turmeric, ground coriander, salt, and chopped green chili if extra heat is desired. Whisk thoroughly until smooth.
03 - Submerge the scored chicken pieces into the marinade, ensuring each is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight for optimal flavor development.
04 - Preheat grill to medium-high heat or set oven broiler to high. Lightly brush grill grates or broiler rack with vegetable oil to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill chicken pieces for 5 to 7 minutes per side, turning occasionally, until nicely charred and internal temperature reaches 165°F (74°C).
06 - Transfer grilled chicken to a plate and let rest for 5 minutes. Plate with lemon wedges, sliced red onions, and fresh cilantro leaves before serving hot.
# Expert Tips:
01 -
- You'll get that irresistible restaurant-char at home, and nobody needs to know how easy the marinade is.
- The combination of tender chicken and bold Indian spices hits every craving, and leftovers (if any survive) are even better the next day.
02 -
- Once, I rushed the marinade time, and the flavor ran only skin-deep—so let it sit for hours.
- Brushing off excess marinade keeps the grill from flaring and helps the chicken char instead of steam.
03 -
- Always use full-fat yogurt; it coats and tenderizes far better than low-fat versions.
- A quick brush of oil on the chicken right before grilling helps you achieve that gorgeous char.