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Tandoori chicken is one of the most iconic dishes in Indian cuisine, renowned for its smoky flavor, vibrant color, and aromatic spices. Originating from the northern regions of India, this delectable dish has gained immense popularity worldwide, thanks to its unique preparation method and mouthwatering taste. Tandoori chicken is marinated in a rich blend of yogurt and spices, which not only infuses the meat with flavor but also makes it tender and juicy.

Grilled Tandoori Chicken

Savor the flavors of India with this Grilled Tandoori Chicken recipe! Marinated in a rich blend of yogurt, spices, and fresh ingredients, this dish is bursting with flavor and perfect for your next summer barbecue. With just a little prep and marinating time, you can achieve succulent, juicy chicken that will impress your guests. Serve with warm naan or fluffy rice, and don't forget the lemon wedges for a refreshing twist! Enjoy the taste of authentic Tandoori right at home.
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Ingredients
  

4 chicken leg quarters (thigh and drumstick)

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon paprika (for color)

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 bowl, combine the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, cayenne, and salt, whisking until smooth.

    Marinate the Chicken: Add the chicken leg quarters to the bowl and ensure they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight for deeper flavor.

      Preheat the Grill: Preheat your grill to medium-high heat. If using charcoal, allow the coals to ash over and have a hot, even layer.

        Prepare the Chicken for Grilling: Remove the chicken from the marinade, allowing the excess to drip off. If desired, you can reserve some of the marinade for basting later (do not use marinade that has touched raw chicken).

          Grill the Chicken: Place the chicken on the grill, skin side down. Grill for about 6-7 minutes or until you see nice grill marks. Flip the chicken and reduce the heat slightly. Cook for another 7-10 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

            Baste (Optional): If you reserved some marinade, baste the chicken in the last few minutes of grilling for extra flavor.

              Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lemon wedges on the side. Pair with naan or rice, and enjoy!

                Prep Time: 15 min | Total Time: 4+ hours (including marination) | Servings: 4