Tandoori Grilled Chicken Recipe

So, you’re craving something ridiculously flavorful but the thought of a mountain of dishes is already killing your vibe? Same. What if I told you that you can get that iconic, fiery-red, smoky tandoori chicken at home without a fancy clay oven or a culinary degree? Let’s get grilling.

Table of Contents

Why This Recipe is Awesome

Look, I’m not here to waste your time. This recipe is the culinary equivalent of a trusty old playlist—it always delivers. It’s idiot-proof (I’ve tested this theory extensively on myself). You get to feel like a backyard BBQ hero with minimal effort. The marinade does all the heavy lifting while you just… wait. The result is impossibly juicy, smoky, and packed with flavor that will make you seriously question ever ordering takeout again. Plus, the vibrant color is an instant mood booster for your dinner plate.

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Ingredients You’ll Need for Tandoori Grilled Chicken

Gather your squad. Don’t stress if you’re missing one thing; we’ll talk substitutions later.

For the Chicken & Marinade:

1.5 kg (about 3 lbs) chicken pieces – IMO, bone-in, skin-on thighs and drumsticks are the MVP here for maximum juiciness.
1 cup plain yogurt – Not Greek. We need the regular, runnier kind for the marinade to work its magic.
2 tbsp lemon juice – For that essential zing.
2 tbsp vegetable oil – Helps everything get nice and charred.
4 garlic cloves, minced – No shame in the pre-minced jar stuff here.
1 tbsp ginger, grated – Microplane that bad boy.
2 tbsp tandoori masala powder – The star of the show. Find it at any Indian grocery store or the international aisle.
1 tsp Kashmiri red chili powder – For color and mild heat. Paprika is a fine sidekick if you can’t find it.
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt – Or more, to your taste.
½ tsp turmeric (optional, but great for color)

For Serving (The Non-Negotiable Fun Part):

Lemon wedges
Sliced red onions
Fresh cilantro, chopped
Mint chutney or raita (yogurt sauce)

Step-by-Step Instructions

Let’s turn that chicken into a masterpiece.

Poke the Chicken. Yeah, you read that right. Using a sharp knife, score deep slashes into each piece of chicken. This isn’t for aggression release (though, bonus); it lets the marinade penetrate deep into the meat. Trust me, this step is crucial.
Whisk the Marinade. In a large bowl, whisk together the yogurt, lemon juice, oil, and all those gorgeous spices until it’s one happy, orange-hued family.
Marinate & Chill. Add your scored chicken to the bowl. Get your hands in there and massage that marinade into every nook and cranny. Cover the bowl and refrigerate. For at least 4 hours, but overnight is best. FYI, patience is a virtue that tastes like amazing chicken.
Preheat the Grill. When you’re ready to cook, take the chicken out of the fridge about 30 minutes prior. Preheat your grill to medium-high heat. You want those grates nice and hot for a proper sear.
Grill to Perfection. Place the chicken on the grill. Grill for about 15-20 minutes per side. You’re looking for a slightly charred, crispy exterior and an internal temperature of 165°F (74°C). Don’t keep flipping it constantly! Let it develop a gorgeous char.
Rest & Serve. Once cooked, let the chicken rest for 5-10 minutes. This lets the juices redistribute so they end up in your mouth, not on your plate. Serve with all the recommended fixings.

Common Mistakes to Avoid

Let’s learn from my (many) mistakes so you don’t have to.

Skipping the Scoring: Thinking you can just dunk the chicken and call it a day? The flavor will just be a superficial fling, not a deep, meaningful relationship. Score it!
Marinating for 20 Minutes: This is the biggest rookie mistake. The yogurt needs TIME to tenderize the meat. Rushing this is a one-way ticket to Tough Chicken Town.
Grilling on Inferno Heat: If your grill is screaming hot, the spices on the outside will burn before the inside is cooked. Medium-high is your sweet spot for juicy, not jerky-like, chicken.
Cutting Immediately: I know it’s hard to wait, but if you cut into it right away, all those precious juices will run out. Let it rest. Your patience will be rewarded.

Alternatives & Substitutions

No yogurt? No problem. Life happens.

Dairy-Free? Use a thick, plain coconut milk yogurt alternative. It works surprisingly well.
No Tandoori Masala? You can make a quick blend using 2 parts paprika, 1 part cumin, 1 part coriander, 1 part garlic powder, and a pinch of garam masala if you have it. It won’t be identical, but it’ll still be delicious.
No Grill? No sweat. You can bake this in a 425°F (220°C) oven on a wire rack set over a baking sheet for 25-35 minutes, then finish under the broiler for 2-3 minutes for char.
Boneless Chicken? Sure, use breast or thighs. Just reduce the cooking time significantly to avoid drying them out.

FAQS about Tandoori Grilled Chicken

Can I use chicken breast?

You can, but I wouldn’t. Breast meat is lean and can dry out easily on the grill. If you insist, use boneless, skin-on breasts and watch them like a hawk. Don’t say I didn’t warn you!

Why isn’t my chicken as red as the one at the restaurant?

Some restaurants use a bit of red food coloring in their marinade. Kashmiri red chili powder gives a great natural red hue, but if you want that classic vibrant look, a tiny drop of red food coloring won’t hurt anyone.

How long does the marinated chicken last in the fridge?

You can safely marinate it for up to 2 days. Any longer and the yogurt can start to break down the meat too much, giving it a mushy texture.

My marinade is dripping through the grill grates!

This is totally normal. To prevent flare-ups and mess, just shake off the excess marinade before placing the chicken on the grill.

Can I make this ahead of time?

Absolutely! Grill it up, let it cool, and store it in the fridge for up to 3 days. It’s fantastic cold in salads or reheated gently in the oven.

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Final Thoughts about Tandoori Grilled Chicken

And that’s it! You’ve just unlocked the secret to stupidly good grilled chicken that’s packed with flavor and guaranteed to impress. It’s perfect for a weeknight dinner that feels special or for showing off at your next BBQ. Now go forth and conquer that grill. You’ve totally got this.