Grilled Spicy Tandoori Chicken (Printable)
Juicy chicken tossed in yogurt and tandoori spices, charred on the grill for a smoky, spicy finish.
# What You’ll 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 fresh lemon juice
05 - 3 tablespoons vegetable oil
06 - 2 tablespoons ginger-garlic paste
07 - 2 teaspoons chili powder, or more to taste
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
# Directions:
01 - Using a sharp knife, score the chicken thighs and drumsticks with deep cuts to allow marinade absorption.
02 - In a large bowl, thoroughly whisk together Greek yogurt, lemon juice, vegetable oil, ginger-garlic paste, chili powder, ground cumin, garam masala, turmeric, ground coriander, salt, and green chili if desired.
03 - Submerge chicken pieces in the marinade, coat evenly, cover, and refrigerate for at least 4 hours or preferably overnight.
04 - Heat grill to medium-high or preheat oven broiler. Lightly oil the grill grates.
05 - Lift chicken from marinade, allowing excess to drip off. Grill 5 to 7 minutes per side, turning as needed, until charred outside and an internal temperature of 165°F is reached.
06 - Remove chicken from heat and let rest 5 minutes. Plate and accompany with lemon wedges, sliced red onions, and fresh cilantro leaves.
# Expert Suggestions:
01 -
- The marinade works real magic overnight, infusing every bite with depth you can't get any other way.
- Grilling gives the chicken irresistible edges—no one ever turns down the second piece, I've learned.
02 -
- I once tried rushing the marinating stage—it’s just not as juicy if you cut corners.
- Brushing off excess marinade before grilling keeps the chicken from burning quickly and ensures a smokier flavor rather than a burnt crust.
03 -
- If you have leftover marinade, simmer it and serve as a sauce (never reuse raw marinade directly).
- Threading a few small pieces onto skewers makes for craveable appetizers at any backyard gathering.