Grilled Spicy Tandoori Chicken (Printable version)
Yogurt-marinated chicken in vibrant spices, grilled for a smoky, spicy finish; serves 4, gluten-free.
# 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 (optional)
→ For Serving
14 - Lemon wedges
15 - Sliced red onions
16 - Fresh cilantro leaves
# How To:
01 - With a sharp knife, cut deep slashes into each chicken piece to facilitate marinade infusion.
02 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, ginger-garlic paste, chili powder, cumin, garam masala, turmeric, ground coriander, salt, and chopped green chili if a higher level of spice is desired.
03 - Add chicken thighs and drumsticks to the marinade and coat all pieces evenly. Cover and refrigerate for a minimum of 4 hours, overnight preferred, to develop flavor.
04 - Heat grill to medium-high or set oven broiler to high. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Grill chicken for 5 to 7 minutes per side, turning as needed, until the exterior is charred and an internal temperature of 165°F (74°C) is reached.
06 - Let chicken rest for 5 minutes off the grill. Present hot, garnished with lemon wedges, sliced red onions, and fresh cilantro.
# Expert Advice:
01 -
- This chicken packs impressive flavor without demanding all day in the kitchen, just a little planning ahead.
- The charred edges, smoky notes, and juicy interiors will amaze you every time you fire up the grill.
02 -
- I once rushed the marinade and regretted how much flavor I missed—patience pays off for deep taste.
- The trickiest part was trusting my grill temperature, but learning not to flip too early gave me better char every time.
03 -
- Leave the chicken uncovered in the fridge for the last hour of marinating if you want extra crisp on the outside.
- A meat thermometer is your best friend here—165°F and you’ll never have dry chicken again.