Tandoori Grilled Chicken

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The internet is a dangerous place for cravings. I was surfing around facebook/pinterest this morning and saw people posting yummy looking indian food and decided I had to have some! This recipe was pretty easy to whip up, and a perfect excuse to fire up the grill.


All you need to to do is mix up the marinade, let the chicken soak it all up for an hour or two (no more than 4 hours or the chicken will get mushy!), and then grill it!


Tandoori Grilled Chicken
Recipe type: Indian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
indian spice marinated grilled chicken
  • 3-5 lbs skinless chicken (breast, thighs, legs)
  • ½ cup chopped onion
  • 2 garlic cloves
  • 1 serrano or jalepeno pepper
  • 2 TB olive oil
  • 1 tablespoon paprika
  • 11/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne
  • ½ cup plain yogurt
  • juice of ½ a lemon
  • 2 lemons
  • Small bunch of cilantro
  1. Chop the onion and garlic. Seed and mince the pepper.
  2. Place onion, garlic, pepper, oil in a food processor and blend til a paste forms
  3. Add the spices and salt and blend some more
  4. Add yogurt and lemon and blend to form a sauce
  5. Poke the chicken all over with a fork. Cut slices into the chicken ½ inch deep and 1 inch apart.
  6. Place all the chicken in a baking dish and pour the marinade sauce all over. Cover and refrigerate for 1-4 hours.
  7. Heat the grill to medium high (425 degrees) and place the chicken on the grill. Also place lemon halves on the grill for 5 min.
  8. Cook for 10-15 minutes and flip to other side. Cook another 10-15 minutes or until the internal temp reaches at least 152 degrees. Remove from heat and tent for 5 minutes. Garnish with chopped cilantro and lemon halves before serving.

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