Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of India! This Mouthwatering Grilled Tandoori Chicken recipe is about to revolutionize your grilling game, promising an explosion of flavors that will make your friends and family think you've secretly trained with a master chef. With a perfect blend of tangy yogurt, aromatic spices, and perfectly grilled chicken, this dish is not just a meal – it's a sensory experience that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the marinade for the tandoori chicken. In a large mixing bowl, combine 1 cup of plain yogurt, 2 tablespoons of tandoori masala, 1 tablespoon of lemon juice, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and salt to taste. Mix these ingredients thoroughly until well combined.
- Next, take the 4 chicken thighs and make a few shallow cuts on the surface of the meat. This will help the marinade penetrate deeper and enhance the flavor of the chicken.
- Place the chicken thighs into the bowl with the marinade, ensuring that each piece is well coated. You can use your hands to massage the marinade into the chicken for better coverage. Once coated, cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 30 minutes, or ideally for a few hours to overnight for maximum flavor.
- Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn down until they are covered with white ash. For a gas grill, simply turn on the burners and let it heat up.
- While the grill is heating, remove the marinated chicken from the refrigerator. Let it sit at room temperature for about 10-15 minutes to ensure even cooking.
- Once the grill is hot, lightly oil the grill grates to prevent sticking. Place the marinated chicken thighs skin-side down on the grill. Close the lid and cook for about 10-12 minutes.
- After 10-12 minutes, check the chicken. If the skin is crispy and has nice grill marks, flip the chicken over. Cook for an additional 10-12 minutes on the other side, or until the internal temperature of the chicken reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring the chicken remains moist and flavorful.
- Before serving, garnish the grilled tandoori chicken with freshly chopped cilantro for a burst of color and flavor. You can also serve it with lemon wedges on the side for an extra zing.
- Enjoy your mouthwatering grilled tandoori chicken with a side of naan, rice, or a fresh salad!
Tips
- Marination is Key: The longer you marinate, the more flavorful your chicken will be. While 30 minutes works, overnight marination can take this dish from great to absolutely incredible.
- Temperature Matters: Always use a meat thermometer to ensure your chicken reaches 165°F (75°C) for safe and perfectly cooked meat.
- Grill Master Technique: For those beautiful char marks and crispy skin, keep the grill lid closed and resist the urge to constantly flip the chicken.
- Yogurt Magic: The yogurt in the marinade not only adds flavor but also helps tenderize the chicken, ensuring it stays juicy and soft.
- Garnish Game Strong: Fresh cilantro and a squeeze of lemon right before serving can elevate the entire dish, adding brightness and freshness.Pro Tip: If you don't have a grill, this recipe works beautifully in an oven at 425°F (218°C) – just make sure to use a baking sheet with a wire rack for that perfect crispy finish!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 4g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 150mg
