Grilled Spicy Tandoori Chicken (Printable Version)
Juicy chicken marinated in yogurt and aromatic spices, grilled to smoky char and served with lemon and cilantro.
# Ingredient List:
→ 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
# How to Make:
01 - With a sharp knife, create deep incisions in each chicken piece to facilitate 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. Whisk thoroughly until homogeneous.
03 - Submerge chicken thighs and drumsticks in the marinade, ensuring all surfaces are coated evenly. Cover and refrigerate for no less than 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 with vegetable oil to prevent sticking.
05 - Remove chicken from marinade, letting excess drip off. Place chicken onto grill and cook for 5 to 7 minutes per side, turning periodically, until exterior is well charred and internal temperature reaches 165°F (74°C).
06 - Transfer grilled chicken to a plate and allow to rest for 5 minutes. Serve hot accompanied by lemon wedges, sliced red onions, and fresh cilantro leaves.
# Expert Tips:
01 -
- The yogurt marinade quietly transforms the chicken into something impossibly juicy and flavorsome.
- No need for a tandoor oven—your backyard grill and a bit of patience make this totally doable at home.
02 -
- I once rushed the marinating step and the flavor just didn’t reach the bone—patience really is the unsung hero here.
- Letting the grilled chicken rest helps lock in all those juices; don’t skip this tiny pause before serving.
03 -
- Use metal tongs for easy turning so you keep the char without tearing the skin.
- Rubbing oil on the grates prevents stickiness and helps those perfect grill marks really pop.