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Tandoori chicken is a beloved dish that holds a special place in Indian cuisine, celebrated for its vibrant colors, aromatic spices, and succulent flavors. Originating from the northern regions of India, this dish has transcended its cultural boundaries to become a global favorite. The traditional preparation involves marinating chicken in a rich blend of spices and yogurt, then cooking it in a tandoor, a cylindrical clay oven that imparts a unique smoky flavor. However, for those who enjoy outdoor cooking, grilling tandoori chicken offers an equally delicious alternative, allowing the same bold flavors to shine through with the added bonus of a charred, crispy exterior.

Grilled Tandoori Chicken

Transform your dinner with this delicious Grilled Tandoori Chicken recipe! Marinated in a blend of yogurt and aromatic spices like garam masala and turmeric, each bite is bursting with flavor. Perfect for family gatherings or a cozy night in, this dish is best served with naan or rice and a side of refreshing cucumber raita. Let the chicken rest after grilling for tender, juicy results. Your taste buds will thank you!
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Ingredients
  

1.5 lbs chicken thighs (bone-in or boneless)

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

4 cloves garlic, minced

1 inch ginger, grated

2 teaspoons garam masala

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon salt

1 tablespoon chopped fresh cilantro (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, and grated ginger. Mix well.

    Add Spices: Stir in the garam masala, ground cumin, smoked paprika, turmeric, cayenne pepper, and salt to the yogurt mixture. Whisk until the spices are fully incorporated.

      Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap or transfer the chicken to a large zip-top bag. Let it marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.

        Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). If using charcoal, let the coals become ashy gray before grilling.

          Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill, skin side down, and cook for about 6-8 minutes. Flip the chicken and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.

            Rest the Chicken: After grilling, remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute for more tender chicken.

              Serve: Garnish with chopped fresh cilantro and serve with lemon wedges on the side. Enjoy your Grilled Tandoori Chicken with naan or rice, and perhaps a refreshing cucumber raita.

                Prep Time: 15 mins | Marinate: 4 hrs | Cook Time: 15 mins | Total Time: 4 hrs 30 mins | Servings: 4