Grilled Tandoori Chicken Recipe
Ingredients
For Grilled Tandoori Chicken Recipe
- Chicken thighs (boneless) 2 lb
- Plain whole‑milk yogurt ½ cup
- Garlic, minced 6 cloves
- Lime juice 2 Tbsp
- Olive oil 1 Tbsp
- Kosher or sea salt 2 tsp
- Ground cumin 1 Tbsp
- Ground coriander 2 tsp
- Paprika (not smoked) 2 tsp
- Ground turmeric 1½ tsp
- Cayenne pepper ½ tsp
- Ground ginger ½ tsp
- Ground clove ½ tsp
- Ground cardamom ¼ tsp
Steps for Making
- Whisk yogurt, garlic, lime juice, olive oil, salt, and spices until smooth. Add chicken and marinate at least 20 minutes (or up to 48 hours for stronger flavor).
- Preheat grill to medium-high. Clean and oil the grate. If using wooden skewers, soak them for 30 minutes to prevent burning.
- Grill chicken for about 4–5 minutes per side until deeply charred and crusted. Do not move too soon to preserve the crust.
- Move chicken to indirect heat or reduce grill temperature; cover or transfer to 350 °F oven to finish cooking (~10–15 mins) until done.
- Serve immediately with raita, grilled naan or basmati rice, and grilled vegetables.
Instructions
- Vegetarian option: Use the marinade on tofu or paneer; grill or bake for a flavorful plant-based version.
- Chicken breast substitute: Reduce grilling time to avoid dryness.
- Marination tip: Allow 24–48 hours for deeper, more tender flavor infusion.
- Nutrition per Serving (~5.5 oz)
Notes and Variations
Nutritional Values
- Calories: ~145 mg
- Dietary Fiber: ~0.8 g
- Protein: ~32.5 g
- Carbs: ~4.1 g
- Fats: ~10.2 g
- Sugars: ~1.2 g
* Nutrition information is estimated based on the ingredients used. Values may vary.