Do yourself a favor and work this grilled tandoori chicken recipe into your dinner rotation. The tandoori marinated chicken grills to perfection with all the charred flavor and vibrant color you expect from classic tandoori chicken. If you don’t have a grill, make baked tandoori chicken.
What is Tandoori Chicken?
Tandoori chicken gets its name from the cooking vessel it cooks in. Tandoors are cylinder clay pots heated over an open flame, producing juicy, charred chicken with a smoky flavor. Since few people have a clay oven at home, you can recreate the tandoori flavor by grilling the marinated chicken in your own backyard.
The History of Tandoori Chicken
Tandoori chicken is a popular dish in Pakistani and Indian cuisine, and a staple at many restaurants and gatherings, but did you know its creation is said to be a happy accident?
As the story goes, Chef Mokha Singh Lamba was preparing fresh naan in the tandoor when he got the idea to cook chicken over it. And the rest is history! The recipe became a sought-after dish at his restaurant, the Moti Mahal- the same restaurant credited for butter chicken masala and dal makhani.
Ingredients You’ll Need
- Tandoori Marinade: Prepare homemade tandoori paste to marinate the chicken. You will need extra-virgin olive oil, plain yogurt, garlic paste, ginger paste, homemade garam masala, Kashmiri chili powder (paprika), kosher salt, garlic powder, turmeric powder, red chili powder (cayenne pepper), fresh lemon juice, and sliced red onion.
- Chicken: I prefer bone-in chicken thighs, chicken legs, or quarters. If you enjoy boneless chicken, I recommend using thighs rather than chicken breast. You may need to reduce the cooking time since boneless chicken doesn’t take as long to grill; according to the USDA, the safe cooking temperature for chicken is 165°F (73°C).
Additions and Substitutions
- Use a tandoori masala mix. Use tandoori masala from the grocery store if you don’t have all the individual spices on hand or prefer a quicker option. My favorite brand is Laziza (if you can find it), but Shan masala works.
How to Make Grilled Tandoori Chicken
The full recipe with measurements is in the recipe card below.
Step 1: Combine the marinade ingredients and onion slices in a mixing bowl. Score the chicken pieces and transfer them to the bowl. Toss to combine. Cover and marinate for 6 hours (at least 30 minutes).
Step 2: Remove the marinated chicken from the fridge and let it come to room temperature. Preheat a gas grill by setting all the burners to high heat for 10 minutes. Then, use a wooden grill scraper to clean the grates.
Step 3: Turn off the rightmost burner, but maintain a grill temperature of 350°F (176°C). Place chicken onto the hottest side of the grill, shaking off excess marinade. Cook for 5 minutes until the skin blisters. Flip and cook for 4-6 minutes.
Step 4: Move the chicken to the cooler side of the grill (the rightmost burner you turned off). Grill for 20 minutes. Flip and cook for 20-25 minutes until the chicken reaches 165.
Step 5: Remove the chicken from the grill and transfer it to a cutting board to rest for 5-10 minutes before serving.
How Long Do You Grill the Chicken?
I start by searing the chicken over high heat to lock in flavor, then lowering the heat to cook it gently for 40-45 minutes. This method ensures the inside cooks through without burning the outside. Keep in mind– cooking times will vary. The most reliable way to ensure your chicken is perfectly cooked and safe to eat is by using an instant-read thermometer to monitor the internal temperature of the chicken.
Expert Tips
- Score the chicken. Use a sharp knife to make a few deep slits in the chicken before mixing it with the marinade to deeply flavor the chicken. Cover and marinate for 6-24 hours for the best results, but at least 30 minutes if you are in a hurry.
- Start with room-temperature chicken. Remove the marinated chicken from the refrigerator 30 minutes before grilling.
- Preheat the grill. Start grilling on a hot, hot grill. Do this so the chicken sears immediately, locking in the moisture and developing a nice char.
- Use indirect heat. Sear the chicken on the hot side of the grill, then finish cooking the pieces on the cooler side until it reaches 165°F (73°C). Grilling with indirect heat ensures the inside of the chicken cooks evenly without overcooking the outside.
If you enjoy grilled tandoori chicken, try more Indian recipes!
Serving Suggestions
Grilled tandoori chicken isn’t just for restaurants and special occasions. Serve the flavorful chicken as a weeknight meal or bring it to BBQs, potlucks, and game day gatherings.
Do you need help deciding what to serve with tandoori chicken? I have you covered. Pair it with fluffy basmati rice or jeera rice, plus a fresh-tasting side—kachumber salad, grilled zucchini, avocado cucumber tomato salad, or buttery corn on the cob are some of my favorites.
And don’t forget sauce; cucumber raita is a classic pairing for the smoky chicken, or turn up the heat with spicy serrano crema.
What To Do With Leftovers
- Refrigerate: Store the leftover chicken in an airtight container for 3-4 days.
- Freeze: Let the chicken cool and transfer it to a freezer-safe container or bag. Grilled tandoori chicken freezes for up to 4-6 months.
- Thaw: Defrost the frozen chicken in the refrigerator overnight.
- Reheat: Warm the leftover grilled chicken in the oven at 400°F (204°C) for about 15 minutes.
- Repurpose: Use the leftover chicken pieces to make classics like chicken tikka masala, butter chicken masala, and chicken tikka biryani.
Frequently Asked Questions
What is the difference between tandoori and chicken tikka?
There seems to be a lot of confusion surrounding these terms, and many people use them interchangeably.
Tikka is commonly associated with small pieces of chicken (usually chicken breast), like this tandoori chicken tikka recipe. However, “tikka” means “pieces” in English, meaning it applies to the bite-sized pieces and thighs, drumsticks, and chicken quarters.
Tandoori refers to whole chicken or chicken pieces cooked in a traditional tandoor oven. Since most kitchens aren’t tandoor-equipped, many grilled and baked tandoori chicken recipes aim to replicate a similar flavor.
Charga refers to a tandoori-marinated whole chicken.
Why is tandoori chicken red?
The vibrant red color of tandoori chicken at Indian restaurants often comes from added food coloring. You can achieve a similar color using Kashmiri chili powder. However, it won’t be as intense without the red food coloring.
More Tandoori Recipes:
Grilled Tandoori Chicken
- 1 tablespoon extra-virgin olive oil
- 1 cup plain yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon garam masala
- 3 teaspoons Kashmiri chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- lemon juice, 2 lemons, plus lemon wedges for garnish
- ½ medium red onion, thinly sliced
- 2-3 pounds bone-in chicken pieces, thighs, drumsticks, or quarters
- Combine the marinade ingredients and onion slices in a mixing bowl. Score the chicken pieces and transfer them to the bowl. Toss to combine. Cover and marinate for 6 hours (at least 30 minutes).
- Remove the marinated chicken from the fridge and let it come to room temperature. Preheat a gas grill by setting all the burners to high heat for 10 minutes. Then, use a wooden grill scraper to clean the grates.
- Turn off the rightmost burner, but maintain a grill temperature of 350°F (176°C). Place chicken onto the hottest side of the grill, shaking off excess marinade. Cook for 5 minutes until the skin blisters. Flip and cook for 4-6 minutes.
- Move the chicken to the cooler side of the grill (the rightmost burner you turned off). Grill for 20 minutes. Flip and cook for 20-25 minutes until the chicken reaches 165°F (73°C).
- Remove the chicken from the grill and transfer it to a cutting board to rest for 5-10 minutes before serving.
- Score the chicken. Use a sharp knife to make a few deep slits in the chicken before mixing it with the marinade to deeply flavor the chicken. Cover and marinate for 6-24 hours for the best results, but at least 30 minutes if you are in a hurry.
- Start with room-temperature chicken. Remove the marinated chicken from the refrigerator 30 minutes before grilling.
- Preheat the grill. Start grilling on a hot, hot grill. Do this so the chicken sears immediately, locking in the moisture and developing a nice char.
- Use indirect heat. Sear the chicken on the hot side of the grill, then finish cooking the pieces on the cooler side until it reaches 165°F (73°C). Grilling with indirect heat ensures the inside of the chicken cooks evenly without overcooking the outside.
Michael
Friday 26th of May 2023
The flavors were spot-on, and the chicken turned out great.
Emily Thompson
Friday 26th of May 2023
Wow, I just made this Grilled Tandoori Chicken recipe for dinner and it was absolutely incredible! The homemade tandoori marinade gave the chicken such amazing flavor, and grilling it added that perfect smoky touch. The chicken was so tender and juicy on the inside, while the char on the outside added a delicious crunch. I served it with some fluffy Basmati Rice and the combination was divine. This recipe definitely rivals any restaurant-style Tandoori Chicken I've had. Thank you for sharing this gem!
Priya Patel
Thursday 16th of February 2023
I made this grilled tandoori chicken last weekend, and it was a hit with my family! The marinade was easy to make and added so much flavor to the chicken. We served it with naan and the avocado cucumber tomato salad - the perfect summer meal.
Lynne
Wednesday 8th of June 2022
This is the moistest chicken I have ever had! Yum!!!
Tressa Jamil
Wednesday 8th of June 2022
Wow, what high praise! I am happy to hear you enjoyed it!
Bianca
Tuesday 7th of June 2022
This tandoori chicken was absolutely amazing! Packed with flavor and so juicy.
Tressa Jamil
Tuesday 7th of June 2022
The flavor is so amazing! My kids fight over the chicken every time.