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Tandoori chicken is a beloved dish that has transcended borders, enchanting taste buds well beyond its Indian roots. Characterized by its vibrant orange hue and the tantalizing aroma of spices, this dish is not just a meal; it’s an experience that captures the essence of traditional Indian cooking. Originating from the northern regions of India, particularly Punjab, Tandoori chicken is traditionally cooked in a tandoor, a clay oven that reaches high temperatures, creating perfectly charred and juicy chicken that’s infused with a symphony of flavors.

Grilled Tandoori Chicken

Elevate your grilling game with this flavorful Grilled Tandoori Chicken recipe! Marinated in a rich blend of yogurt, spices, and herbs, this dish brings an authentic taste to your backyard BBQ. With juicy, tender chicken thighs perfectly grilled and garnished with fresh cilantro and lemon, you’ll impress your guests and satisfy your cravings. Perfect served alongside naan or basmati rice, it’s a delightful meal for any occasion!
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Ingredients
  

4 bone-in, skinless chicken thighs

1 cup plain yogurt

2 tablespoons vegetable oil

2 tablespoons lemon juice

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 teaspoon turmeric

1 teaspoon cayenne pepper (adjust for spice preference)

1 teaspoon garam masala

Salt to taste

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a large bowl, whisk together yogurt, vegetable oil, lemon juice, ginger, garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper, garam masala, and salt until well combined.

    Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.

      Preheat the Grill: When ready to grill, preheat the outdoor grill to medium-high heat (around 400°F or 200°C).

        Prepare the Chicken for Grilling: Remove the chicken from the marinade and shake off any excess. Discard the marinade as it can no longer be used.

          Grill the Chicken: Place the chicken thighs on the hot grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is slightly charred.

            Rest the Chicken: Once grilled, remove the chicken from the grill and let it rest for about 5 minutes to allow the juices to redistribute.

              Serve: Garnish with fresh cilantro and serve with lemon wedges on the side. Enjoy your mouthwatering Grilled Tandoori Chicken with naan or basmati rice!

                Prep Time: 10 minutes | Total Time: 4 hours 15 minutes | Servings: 4