Fire up your grill for an explosion of flavors with Grilled Chicken Tandoori. This dish transforms simple chicken into a smoky, spicy feast. Start by picking your chicken. Both thighs and breasts work well. They soak up the marinade, staying juicy on the grill.
Next, make your marinade. Yogurt is key. It tenderizes the chicken, keeping it moist. Add tandoori masala, garlic, ginger, and lemon juice. These ingredients pack a punch, infusing the chicken with bold flavors.
Marinate overnight. This step is crucial. It allows the spices to penetrate deep into the chicken, layering flavors.
When you’re ready, heat your grill. High heat is essential. It sears the chicken, locking in juices.
Grill the chicken. Look for charred edges and a rich, red hue. These signs mean flavor. Turn the pieces occasionally, ensuring an even cook.
Rest the chicken. After grilling, let it sit. This keeps it tender and juicy.
Serve with sides. Fresh naan, sliced onions, and lemon wedges complement the chicken. They add texture and freshness, balancing the spices.
Grilled Chicken Tandoori is more than a meal. It’s an experience. The smoky aroma, the vibrant colors, and the burst of flavors promise a memorable feast. Let’s get grilling and bring a taste of India to your backyard.
Grilled Chicken Tandoori
Equipment
- Grill (gas or charcoal)
- Small mixing bowl
- Whisk
- Plastic wrap
- Basting brush
- Tongs
Ingredients
- 4 chicken breasts boneless and skinless
- 1 cup plain yogurt
- 3 cloves of garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper optional for spicier marinade
- 1 lemon juiced
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- In a small mixing bowl, combine the yogurt, minced garlic, grated ginger, cumin powder, coriander powder, paprika, garam masala, turmeric, cayenne pepper (if using), lemon juice, salt, and pepper. Mix well until all the spices are fully incorporated into the yogurt.
- Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the yogurt marinade over the chicken, making sure all sides are coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Preheat your grill to medium-high heat (about 375-400°F).
- Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill, making sure to leave enough space between each piece. Grill for 6-7 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F).
- While the chicken is grilling, baste it with the leftover marinade using a clean basting brush.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
- Garnish with fresh cilantro (optional) and serve hot with your choice of sides, such as rice, naan bread, or a fresh salad.