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Grilled tandoori chicken with onion, cilantro, and raita.

Grilled Tandoori Chicken

Tressa Jamil
BBQ grilled tandoori chicken delivers all the traditional smoky flavor, and it is the perfect addition to cookouts, picnics, and gatherings.
5 from 13 votes
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Marinating Time 6 hours
Total Time 7 hours 40 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Servings
Calories 110 kcal
Equipment
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 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 pieces chicken, drumsticks, and chicken quarters
Instructions
 
  • Combine ingredients for tandoori masala in a food processor; incorporate until smooth. Then, add it to a mixing bowl and set it aside.
  • Make 1-3 slits in the chicken pieces, and toss them into the bowl with the tandoori masala and chopped onion; stir 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, but maintain an overall grill temperature of 350°F (176°C). Then, use a wooden grill scraper to clean the grates.
  • 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 165°F (73°C), for about 20 minutes.
  • Let the chicken rest for 10 minutes before serving. Garnish with cilantro, red onion, lemon wedges, and raita.
Notes
Expert Tips:
  • For best results, I recommend scoring the chicken and marinating it for 24 hours (but at least 6 hours) to ensure the flavor penetrates; use the marinade suggested in this recipe- it's delicious.
  • Remove the chicken from the refrigerator for at least 30 minutes before preparing it.
  • Before adding the chicken to the grill, carefully shake off the excess marinade- so it doesn't fall into the grill.
  • I prefer a low and slow method of cooking grilled tandoori chicken, so the inside and outside cook evenly. The cooking time is an hour and twenty minutes, but it's worth the wait!
 Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Chicken Pieces | Calories: 110 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 62 mg | Sodium: 385 mg | Potassium: 295 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 11 IU | Vitamin C: 8 mg | Calcium: 1 mg | Iron: 6 mg
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