Grilled Tandoori Chicken

Tandoori chicken is a beloved dish that holds a special place in Indian cuisine. Its vibrant colors, aromatic spices, and smoky flavor have made it a favorite not only in India but around the globe. Traditionally cooked in a clay oven known as a tandoor, this dish has transitioned beautifully into home kitchens, especially with the advent of grilling methods that replicate the smoky, charred goodness of authentic tandoori cooking.

Discover the delicious art of Grilled Tandoori Chicken, a staple of Indian cuisine that offers a perfect blend of spices and yogurt for a juicy, flavorful meal. This easy grilling recipe captures the essence of traditional tandoori cooking, creating a smoky, charred delight right in your home kitchen. Ideal for family dinners or gatherings, this dish is not just a meal but a flavorful journey into culinary traditions. #TandooriChicken #IndianCuisine #Grilling #HealthyEating #CulinaryJourney

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Ingredients

4 chicken thighs (bone-in, skinless)

1 cup plain yogurt

2 tablespoons vegetable oil

3 tablespoons fresh lemon juice

4 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons tandoori masala (include cumin, coriander, paprika)

1 teaspoon cayenne pepper (adjust for spice preference)

1 tablespoon garam masala

Salt, to taste

1 tablespoon honey (optional for extra sweetness)

Fresh cilantro, for garnish

Lemon wedges, for serving

Instructions

Prepare the Marinade: In a large bowl, mix the yogurt, vegetable oil, lemon juice, garlic, ginger, tandoori masala, cayenne pepper, garam masala, honey (if using), and salt. Whisk the ingredients until well combined.

Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Preheat the Grill: About 30 minutes before grilling, remove the chicken from the refrigerator and let it come to room temperature. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C).

Grill the Chicken: Once the grill is hot, lightly oil the grates to prevent sticking. Place the marinated chicken thighs on the grill, discarding the remaining marinade. Grill for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and displays nice grill marks.

Rest the Chicken: After grilling, remove the chicken from the grill and let it rest for about 5 minutes. This helps retain the juices for more tender meat.

Serve: Garnish the grilled tandoori chicken with fresh cilantro and serve with lemon wedges on the side. This chicken pairs wonderfully with naan bread, rice, or a fresh salad.

Prep Time: 15 mins | Total Time: 4 hrs 20 mins | Servings: 4