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Grilled Tandoori Chicken

Yogurt, lemon juice, olive oil, and tandoori masala are the makings of grilled tandoori chicken; our recipe cooks on the grill and delivers all the traditional smoky flavor without the hassle of trying to get your hands on a tandoor. 

Tandoori chicken ready to be served.
Tandoori chicken ready to be served.

Grilled Tandoori Chicken

Tressa Jamil
We love get-togethers with family and friends, and tandoori grilled chicken is a perfect addition to any cookout, picnic, or backyard gathering.
Prep Time 20 mins
Cook Time 1 hr 20 mins
Marinating Time 6 hrs
Total Time 7 hrs 40 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Servings
Calories 455 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup plain yogurt, full fat
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 tablespoon homemade garam masala
  • 2 teaspoon Kashmiri Chili Powder
  • 2 tablespoons lemon juice, plus lemon wedges to garnish
  • ½ medium red onion, roughly chopped, plus sliced onion to garnish
  • 8 chicken thighs, drumsticks and chicken quarters

Instructions
 

  • Combine ingredients for tandoori masala in a blender or food processor, and incorporate until smooth. Then, add it to a mixing bowl and set it aside.
  • Make 1-3 slits in the chicken pieces, then toss them into the bowl with the tandoori masala and chopped onion; mix to combine. Cover and marinate in the fridge for at least 6 hours.
  • Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, and maintain an overall grill temperature of 350.°
  • Oil the grates and line the chicken onto the hottest side of the grill; cook until they blister for about 5 minutes.
  • Flip the chicken and cook for another 4-6 minutes.
  • Move the chicken to the cool side of the grill (the rightmost burner) and cook for 25 minutes.
  • Flip the chicken and continue cooking until the chicken has reached over 175°, for about 20-30 minutes.
  • Let the chicken rest for 10 minutes before serving, then garnish the chicken with cilantro, red onion, lemon wedges, and chutney or raita.

Nutrition

Serving: 1 ServingCalories: 455kcalCarbohydrates: 8gProtein: 31gFat: 33gSodium: 621mgFiber: 2gSugar: 4g
Keyword grilled tandoori chicken
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

WHAT YOU NEED TO MAKE THIS RECIPE

  • Tandoori Marinade: This paste is made up of full-fat yogurt, garlic and ginger paste, salt, turmeric, cayenne powder, paprika, garam masala, Kashmiri chili powder, lemon, and onion.
  • Chicken: I use bone-in chicken thighs, legs, and quarters. For a boneless option, I suggest using chicken thighs; you can use breast also. Be sure to adjust the cooking time accordingly; the safe internal temperature for chicken is 165.°

HOW TO MAKE GRILLED TANDOORI CHICKEN

Tandoori chicken marinade in a blender.

STEP 1

Combine ingredients for tandoori masala in a blender or food processor, and incorporate until smooth. Then, add it to a mixing bowl and set it aside.

Chicken marinating tandoori chicken marinade.

STEP 2

Make 1-3 slits in the chicken pieces, then toss them into the bowl with the tandoori masala and chopped onion; mix to combine. Cover and marinate in the fridge for at least 6 hours.

STEP 3

Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, and maintain an overall grill temperature of 350.°

Tandoori chicken on the grill.

STEP 4

Oil the grates and line the chicken onto the hottest side of the grill; cook until they blister for about 5 minutes.

Tandoori chicken on the grill.

STEP 5

Flip the chicken and cook for another 4-6 minutes.

STEP 6

Move the chicken to the cool side of the grill (the rightmost burner) and cook for 25 minutes.

STEP 7

Flip the chicken and continue cooking until the chicken has reached over 175°, for about 20-30 minutes.

STEP 8

Let the chicken rest for 10 minutes before serving, then garnish the chicken with cilantro, red onion, lemon wedges, and chutney or raita.

Searching for a tasty recipe to make on your grill?

Try one of these favorites from the Jamil Ghar!

FREQUENTLY ASKED QUESTIONS

What is Tandoori Chicken?

Like our chicken karahi recipe, the tandoori chicken gets its name from the equipment used to cook the chicken, a tandoor. The tandoor is a clay pot heated by an open flame, resulting in a robust and flavorful chargrilled chicken. Since a tandoor is something few people readily have in their kitchens, this recipe will help to deliver the same flavor right to your dinner table.


How should I marinate tandoori chicken?

I recommend marinating the chicken for 24 hours (but at least 6 hours) to ensure the flavor penetrates the chicken; use the marinade suggested in this recipe- it’s delicious!


What can I serve with this meal?


How long do you grill chicken legs?

I prefer a low and slow method of cooking chicken; I do this to ensure the inside cooks thoroughly without burning the outside. The cooking time for this method is about an hour and twenty minutes, but it’s worth the wait!


Can I make tandoori chicken in the oven?

Follow the link below to have a look at our baked tandoori chicken.


How should I store leftovers?

Enjoy tandoori chicken as soon as it comes off the grill; if you’re anything like my family, there will be absolutely no leftovers. Should you have any grilled tandoori chicken keeps in the fridge for 3-4 days, though it may lose some of its grilled smokiness. You can also freeze the chicken to eat later. First, allow the chicken to cool completely, then add it to a freezer-safe container or bag. The chicken will freeze for up to 4 months. When you’re ready to eat, defrost it in the fridge overnight. For best results, reheat the chicken in the oven to serve.

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