GRILLED TANDOORI CHICKEN

So, you want to make some amazing GRILLED TANDOORI CHICKEN at home? Good news! You don’t need a fancy clay oven to get that smoky, flavorful taste.

This recipe is designed for your backyard grill, making it super easy to whip up a delicious Indian-inspired meal. Get ready to impress yourself and everyone else with this juicy, perfectly spiced chicken.

Key Takeaways

• You can make awesome GRILLED TANDOORI CHICKEN without a special tandoor oven.
• The secret to juicy, flavorful chicken is a good marinade and proper grilling technique.
• Don’t be afraid to make slits in your chicken; it helps the flavor soak in.
• Keeping an eye on your grill and managing any flare-ups is important for even cooking.
• This recipe is flexible, so feel free to adjust the spice levels to your liking.

Why You’ll Love This GRILLED TANDOORI CHICKEN Recipe

Juicy and Flavorful Every Time

Tired of dry, disappointing tandoori chicken? This recipe is your answer! We’ve cracked the code to ensure your chicken stays incredibly juicy while delivering that authentic tandoori flavor you crave. You won’t believe how easy it is to achieve restaurant-quality results right on your grill. Say goodbye to bland chicken and hello to a flavor explosion!

A Recipe Perfected for Home Cooks

Forget complicated techniques and hard-to-find ingredients. This recipe is designed with you, the home cook, in mind.

We’ve simplified the process without sacrificing any of the deliciousness. No fancy equipment needed – just your grill and a few simple steps.

Madhur Jaffrey adapted a typical tandoori chicken recipe to make it accessible to home cooks. Whether you’re a seasoned grill master or just starting out, you’ll find this recipe easy to follow and incredibly rewarding.

You can even pair it with some garlic parmesan chicken for a complete meal.

No Tandoor Oven Needed

Don’t have a traditional tandoor oven? No problem! This recipe is specifically crafted for your backyard grill. We’ll show you how to achieve that signature smoky char and authentic tandoori taste without any special equipment. Get ready to impress your friends and family with this easy and accessible grilled tandoori chicken recipe.

Grilling is a fantastic alternative to a tandoor oven, offering a similar smoky flavor and perfectly cooked chicken. This method makes enjoying authentic tandoori chicken accessible to everyone, regardless of their kitchen setup.

Gather Your Ingredients for Amazing GRILLED TANDOORI CHICKEN

The Essential Marinade Components

To really nail that authentic tandoori flavor, you’ve gotta have the right marinade. It’s not just about slapping some spices on chicken; it’s about creating a flavor explosion that tenderizes the meat and infuses it with deliciousness.

You’ll need yogurt (full-fat works best for that creamy texture), lemon juice (freshly squeezed is always better, but bottled will do in a pinch), ginger-garlic paste (don’t skimp on this!), and a good oil like vegetable or canola.

These ingredients work together to create the base for your flavorful tandoori chicken. Don’t forget the salt – it’s crucial for bringing out all the other flavors.

Fresh Spices for Authentic Flavor

Okay, this is where the magic happens. Forget pre-mixed spice blends; we’re going for the real deal. You’ll need a collection of spices to create that signature tandoori taste. Here’s what I recommend:

• Garam Masala: This is a must-have. It’s a blend of warm spices that adds depth and complexity.
• Turmeric Powder: For that vibrant color and earthy flavor.
• Chili Powder (or Cayenne Pepper): For a touch of heat. Adjust to your liking!
• Cumin Powder: Adds a smoky, earthy note.
• Coriander Powder: Provides a citrusy, floral aroma.
• Paprika: For color and a hint of sweetness.

Don’t be afraid to experiment a little! Some people like to add a pinch of black pepper or even a tiny bit of cinnamon. The key is to find a balance that you enjoy. You can find cumin seeds at your local grocery store.

Choosing the Best Chicken Cuts

When it comes to tandoori chicken, the cut of chicken you choose can make a big difference. Bone-in, skin-on pieces are generally the best because they stay juicier during grilling. Chicken thighs and drumsticks are excellent choices because they have more fat and flavor than chicken breasts.

However, if you prefer chicken breasts, that’s totally fine too! Just be careful not to overcook them, or they’ll dry out. Here’s a quick breakdown:

• Thighs: Dark meat, flavorful, and stays moist.
• Drumsticks: Similar to thighs, but with a fun shape.
• Breasts: Leaner, but can be dry if not cooked properly.

Remember, the most important thing is to choose chicken that you enjoy eating. Don’t be afraid to mix and match different cuts to find your perfect combination. Also, consider the size of the chicken pieces. Smaller pieces will cook faster, while larger pieces will take longer. Adjust your grilling time accordingly.

Preparing Your Chicken for Grilling Perfection

Creating Slits for Maximum Flavor Absorption

Alright, let’s talk about getting that marinade deep into the chicken. You know, you can’t just slather it on the outside and hope for the best. That’s why we’re going to create slits in the chicken pieces. Think of it like giving the marinade a highway straight to the center.

These slits allow the flavors to penetrate more effectively, ensuring every bite is packed with that tandoori goodness.

I usually make these cuts about an inch apart and not too deep – you don’t want to hack the chicken to pieces, just create some pathways.

This is especially important for thicker cuts like chicken breasts or drumsticks. Trust me, this step makes a huge difference.

To Skin or Not to Skin? That is the Question!

Okay, this is a matter of personal preference, but let’s weigh the options. Skin-on chicken definitely has more flavor and stays juicier on the grill. The fat renders and bastes the chicken as it cooks, which is always a win. However, skin-on chicken is more prone to flare-ups because of the fat dripping onto the coals. You’ll need to watch it closely and flip it more often to avoid burning.

On the other hand, skinless chicken is leaner and less likely to cause flare-ups. But it can dry out more easily, so you’ll need to be extra careful not to overcook it.

If you go skinless, consider basting the chicken with a little melted butter or ghee while it’s grilling to keep it moist. Ultimately, it’s your call!

Marinating for Optimal Tenderness

Now, for the most important part: the marinade. Don’t even think about skipping this step! The marinade does more than just add flavor; it also helps to tenderize the chicken.

The yogurt in the marinade contains acids that break down the proteins in the chicken, making it incredibly juicy and tender.

I recommend marinating the chicken for at least 12 hours, but 24 hours is even better. Don’t go beyond 48 hours, though, or the chicken can become mushy.

Before grilling, take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature.

This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.

Think of the marinade as a spa day for your chicken. The longer it soaks, the more relaxed and flavorful it becomes. It’s like giving your chicken a flavor infusion that will make your taste buds sing. Don’t rush this process; patience is key to achieving that perfect tandoori taste.

Here’s a quick guide:

• Minimum Marinating Time: 12 hours
• Optimal Marinating Time: 24 hours
• Maximum Marinating Time: 48 hours

And remember, always marinate in the refrigerator to prevent bacterial growth. You can use this smoked chicken legs recipe as a guide for marinating times.

Grilling Your GRILLED TANDOORI CHICKEN Like a Pro

Setting Up Your Grill for Success

Okay, so you’ve got your chicken marinating, and you’re probably itching to get grilling. First things first: let’s talk about setting up your grill. For that authentic charred look and smoky flavor, charcoal is the way to go.

But if you’re short on time (or just prefer the convenience), a gas grill works just fine.

• Charcoal Grill: Arrange your coals for two-zone cooking. This means having a hot side for searing and a cooler side for indirect cooking. This is super important because it lets you cook the chicken through without burning the outside to a crisp.
• Gas Grill: Preheat your grill to medium-high heat. Again, aim for having different heat zones if possible. Some gas grills have multiple burners, which makes this easy.
• Make sure your grill grates are clean and lightly oiled to prevent sticking. Nobody wants their beautiful tandoori chicken glued to the grill!

Achieving That Perfect Char

Alright, time to get that gorgeous char we’re all after! The key here is to start with the chicken over direct heat. This is where you’ll get that lovely sizzle and those beautiful grill marks.

• Place the chicken pieces skin-side down (if you left the skin on) over the hottest part of the grill.
• Let them sear for about 3-5 minutes, or until you see a nice char developing.
• Flip the chicken and repeat on the other side.

Don’t be tempted to move the chicken around too much while it’s searing. Let it do its thing! The less you mess with it, the better the char will be. Also, watch out for flare-ups, especially if you’re grilling skin-on chicken.

Monitoring for Doneness and Juiciness

Now, for the most important part: making sure your chicken is cooked through but still juicy. Nobody wants dry, tough tandoori chicken! The internal temperature should reach 165°F (74°C). Here’s how to do it:

• After searing, move the chicken to the cooler side of the grill (or reduce the heat on your gas grill).
• Continue cooking until the internal temperature reaches 165°F. Use a reliable meat thermometer to check.
• Let the chicken rest for about 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful grilled tandoori chicken.

Serving Suggestions for Your Delicious GRILLED TANDOORI CHICKEN

Classic Pairings with Naan and Rice

Okay, you’ve grilled up some amazing tandoori chicken. Now what? Let’s talk about the classics. You absolutely need some warm naan bread to go with it. Seriously, don’t skip this. The fluffy texture is perfect for scooping up all those delicious juices and spices. Rice is another must-have. Basmati rice, with its delicate flavor, is a great choice. You can also try a flavorful Indian-Style Rice to really complement the chicken.

Adding Fresh Garnishes for Extra Zing

Garnishes can really take your tandoori chicken to the next level. A squeeze of fresh lime juice brightens everything up. Chopped cilantro adds a fresh, herbaceous note. Thinly sliced red onions provide a bit of bite. And don’t forget a dollop of plain yogurt or raita (a yogurt-based condiment) to cool things down. These little touches make a big difference.

Creative Ways to Enjoy Your Tandoori Chicken

Want to think outside the box? Tandoori chicken isn’t just for eating straight off the grill. Try shredding it and adding it to wraps or salads. It’s also fantastic in tacos! You could even use it as a pizza topping for a unique twist. Get creative and experiment with different flavors and textures. You can even try making a Black Pepper Chicken with the leftovers!

Don’t be afraid to experiment with different sauces and chutneys. Mango chutney is a classic pairing, but you could also try a mint-cilantro chutney or a spicy tamarind chutney. The possibilities are endless!

Here are some ideas:

• Tandoori Chicken Wraps with hummus and veggies
• Tandoori Chicken Salad with a lemon-tahini dressing
• Tandoori Chicken Pizza with red onions and bell peppers

Tips for the Best GRILLED TANDOORI CHICKEN

Don’t Skip the Marinade Time

Seriously, don’t even think about rushing this step. The marinade is where all that amazing flavor comes from! I know it’s tempting to cut corners when you’re short on time, but trust me, the longer your chicken sits in that yogurt and spice mixture, the better it’s going to taste. Aim for at least 4 hours, but overnight is even better. Think of it like this: you’re giving the flavors a chance to really sink into the chicken, making it super juicy and flavorful. If you’re looking for a quick meal, consider this oven-baked chicken breast recipe.

Managing Flare-Ups on the Grill

Flare-ups can be a real pain when you’re grilling, especially with marinated chicken. All that oil and fat dripping onto the coals can cause flames to shoot up, which can lead to burnt chicken. Nobody wants that! Here’s what I do to keep things under control:

• Trim excess fat: Before you marinate, trim off any extra skin or fat from the chicken. This will reduce the amount of drippings.
• Use a two-zone fire: Set up your grill with a direct heat zone and an indirect heat zone. That way, if you get a flare-up, you can quickly move the chicken to the indirect zone to prevent burning.
• Keep a spray bottle handy: Fill a spray bottle with water and keep it nearby. If you see flames, give them a quick spritz to knock them down. Just be careful not to use too much water, or you’ll cool down the grill too much.

Flare-ups are often caused by fat drippings. To minimize this, consider using leaner cuts of chicken or trimming excess fat before marinating. Also, ensure your grill is clean to prevent accumulated grease from igniting.

Adjusting Spices to Your Taste

This recipe is a great starting point, but don’t be afraid to experiment with the spices to make it your own! Not a fan of spicy food? Reduce the amount of chili powder or cayenne pepper. Want a more intense flavor? Add a little extra garam masala or cumin. The beauty of cooking at home is that you can customize everything to your liking. I like to start with the recommended amounts and then taste the marinade before adding the chicken. That way, I can adjust the spices until it’s perfect for my palate. If you’re looking for something different, try this Hawaiian BBQ Chicken recipe.

Remember, cooking is all about having fun and experimenting, so don’t be afraid to get creative with your grilled tandoori chicken!

Wrapping It Up

So there you have it! You’ve just made some seriously tasty grilled tandoori chicken. It’s pretty cool how a few simple steps can turn out something so flavorful, right? This recipe is a real winner for backyard cookouts or just a nice dinner at home. Don’t be afraid to try it out, and maybe even tweak it a little to make it your own. You’ll be a tandoori chicken pro in no time, and your taste buds will thank you!

Frequently Asked Questions

How long can I keep leftover grilled tandoori chicken?

You can keep your grilled tandoori chicken in the fridge for up to three or four days. Just make sure it’s in a sealed container.

Can I freeze grilled tandoori chicken?

Yes, you can freeze it! Once it’s completely cool, put the chicken in a freezer-safe bag or container. It will stay good for about two to three months. When you’re ready to eat it, let it thaw in the fridge first, then heat it up.

What gives tandoori chicken its reddish color?

Tandoori chicken usually gets its reddish color from a mix of spices like paprika, cayenne pepper, and sometimes a tiny bit of red food coloring. This recipe focuses on natural spices for a great color and taste.

What if I don’t have a grill?

If you don’t have a grill, you can cook tandoori chicken in your oven or even on a stovetop grill pan. The taste might be a little different without the smoky grill flavor, but it will still be delicious.

How do I know when my tandoori chicken is cooked all the way through?

The best way to know if your chicken is done is to use a meat thermometer. Insert it into the thickest part of the chicken, making sure it doesn’t touch any bones. It should read 165°F (74°C).

How can I make my tandoori chicken spicier or milder?

If you want to make your tandoori chicken spicier, you can add more cayenne pepper or a pinch of red chili powder to the marinade. If you prefer it less spicy, just use less cayenne.

Enhancing the Smoky Tandoori Flavor
If you want to take your grilled tandoori chicken to the next level, try adding a touch of smokiness just like traditional clay ovens provide. One simple trick is the “dhungar method” used in Indian cooking: heat a small piece of charcoal until it’s red-hot, place it in a small metal bowl or foil cup, and set it in the center of your marinated chicken just before grilling.

Drizzle a teaspoon of ghee or oil over the charcoal, quickly cover the bowl and let the smoky aroma infuse the chicken for 5–10 minutes. This extra step mimics that authentic tandoor flavor and will make your grilled chicken taste like it came straight from a restaurant kitchen.