Go Back
Tandoori chicken is a beloved dish in Indian cuisine, celebrated for its vibrant flavors, tantalizing aromas, and eye-catching color. This dish has crossed borders, gaining popularity around the world, from casual diners to gourmet restaurants. Grilling is a cooking method that not only enhances the flavor profile of the dish but also promotes a healthier way of preparing food. The process of grilling allows for excess fat to drip away, while the high heat seals in moisture and creates a delectable char that adds depth to the dish.

Grilled Tandoori Chicken

Fire up the grill and get ready for some mouthwatering Grilled Tandoori Chicken! This flavorful dish features succulent chicken thighs marinated in a delicious blend of yogurt, spices, and fresh ingredients. Perfectly grilled to juicy perfection, it’s an ideal main dish for any gathering. Serve it hot with fresh cilantro and lemon wedges, alongside naan or basmati rice for a complete meal. Your tastebuds are in for a treat!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs (bone-in, skinless)

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon tandoori masala

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon salt (or to taste)

1 teaspoon black pepper

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Marinade: In a large mixing bowl, whisk together the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, tandoori masala, ground cumin, paprika, turmeric powder, garam masala, salt, and black pepper until well combined.

    Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

      Preheat the Grill: Preheat your grill to medium-high heat (about 375°F / 190°C). If using charcoal, allow it to burn down to a steady heat.

        Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs on the grill and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks.

          Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps the juices redistribute, making the chicken more flavorful and moist.

            Serve: Garnish with fresh cilantro and serve with lemon wedges. Pair with naan or basmati rice for a complete meal.

              Prep Time: 15 minutes | Total Time: 2 hours 30 minutes (including marination) | Servings: 4