If you’re looking to spice up your grilling routine, Grilled Tandoori Chicken is the perfect recipe to try. This dish combines the smoky flavor of grilled chicken with the aromatic spices of traditional tandoori, creating a mouthwatering meal that’s both healthy and flavorful. Originating from the Indian subcontinent, tandoori chicken has become a global favorite for its vibrant color, tender texture, and rich taste. This grilled version offers a convenient and delicious way to enjoy these classic flavors without needing a traditional tandoor oven.
Why Make Grilled Tandoori Chicken?
Grilled Tandoori Chicken stands out for several reasons:
- Flavor Explosion: The marinade is packed with a blend of spices like cumin, coriander, turmeric, and garam masala, creating a deep, complex flavor that is enhanced by the grilling process.
- Healthy and Nutritious: Greek yogurt serves as the base for the marinade, providing a good source of protein while tenderizing the chicken. The spices used not only add flavor but also offer numerous health benefits, such as anti-inflammatory properties from turmeric and digestion aids from cumin and coriander.
- Simple and Quick: Despite the rich flavor profile, this recipe is surprisingly easy to prepare. With just 10 minutes of prep time and a few hours of marinating, you can have a delicious dinner on the table in no time.
- Versatile: This dish is perfect for a variety of occasions, from weeknight dinners to backyard barbecues. It pairs well with a range of side dishes, making it a versatile addition to your recipe repertoire.
Grilled Tandoori ChickenIngredients
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons ground paprika
- 2 teaspoons ground garam masala
- 1 teaspoon ground cayenne pepper (optional for extra heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 chicken thighs, bone-in and skinless
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a large bowl, mix together the Greek yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper (if using), salt, and black pepper. Stir until well combined to create a smooth, thick marinade.
- Marinate the Chicken: Add the chicken thighs to the bowl, making sure each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but preferably overnight. The longer the chicken marinates, the more flavorful it will be.
- Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. This ensures that the chicken will cook evenly and develop a nice char without burning.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Rest and Serve: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This helps the juices redistribute throughout the meat, keeping it moist and tender. Garnish with chopped cilantro and serve with lemon wedges on the side.
Tips and Substitutions
- Chicken Cuts: If you prefer white meat, you can use chicken breasts instead of thighs. Adjust the grilling time accordingly, as breasts tend to cook faster.
- Spice Level: For a milder version, omit the cayenne pepper. If you love heat, increase the amount or add a dash of chili powder to the marinade.
- Marinating Time: While overnight marinating yields the best flavor, you can still achieve great results with just 2 hours of marinating if you’re short on time.
- Yogurt Substitute: If you’re lactose intolerant or following a dairy-free diet, coconut yogurt is a great alternative to Greek yogurt in this recipe.
- Oven Option: If you don’t have a grill, you can bake the chicken in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Recipe Variations
- Tandoori Chicken Skewers: Cut the chicken into bite-sized pieces before marinating and thread onto skewers. Grill as directed for a fun and portable option perfect for parties.
- Tandoori Chicken Salad: Slice the grilled chicken and serve it over a bed of mixed greens with cucumbers, tomatoes, and a light yogurt-based dressing for a healthy, refreshing meal.
- Tandoori Chicken Wraps: Stuff the grilled chicken into flatbreads or tortillas along with lettuce, onions, and a drizzle of yogurt sauce for a tasty wrap that’s perfect for lunch.
- Spinach and Ricotta Stuffed Chicken Breasts Recipe
Nutritional Information
Grilled Tandoori Chicken is not only delicious but also packed with nutritional benefits:
- Calories: 270 kcal per serving
- Protein: The chicken thighs and Greek yogurt provide a high-protein content, helping to build and repair muscles.
- Vitamins and Minerals: Spices like turmeric, cumin, and coriander are rich in antioxidants, which help protect the body from damage caused by free radicals. They also provide anti-inflammatory benefits and support digestive health.
- Low Carb: This recipe is low in carbohydrates, making it suitable for those following a keto or low-carb diet.
Storage and Serving Suggestions
- Storing Leftovers: Store any leftover grilled tandoori chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove to avoid drying out the meat.
- Freezing: You can freeze the marinated chicken before grilling for up to 3 months. Thaw overnight in the refrigerator before grilling as directed.
- Serving Ideas: Grilled Tandoori Chicken pairs well with a variety of sides, such as basmati rice, naan bread, or a fresh cucumber salad. For a complete meal, serve with a side of roasted vegetables or a light yogurt sauce.
Frequently Asked Questions (FAQs)
Q: Can I use boneless chicken for this recipe?
A: Yes, boneless chicken breasts or thighs can be used. Keep in mind that boneless cuts may cook faster, so monitor the grilling time closely.
Q: What if I don’t have a grill?
A: If you don’t have access to a grill, you can cook the chicken in the oven or on a stovetop grill pan. Both methods will still give you that delicious tandoori flavor.
Q: How can I make this recipe vegan?
A: To make a vegan version, substitute the chicken with firm tofu or seitan, and use a plant-based yogurt like coconut or almond yogurt for the marinade.
Q: What other dishes go well with Grilled Tandoori Chicken?
A: Grilled Tandoori Chicken pairs well with dishes like jeera rice, raita, roasted potatoes, or even a simple green salad.
Q: How can I tell if the chicken is fully cooked?
A: The best way to ensure the chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C).
Related Recipes
- Butter Chicken: A creamy, rich dish made with tender chicken simmered in a spiced tomato sauce.
- Chicken Tikka Masala: Another popular Indian dish, featuring marinated chicken chunks cooked in a creamy tomato sauce.
- Grilled Chicken Shawarma: Middle Eastern spiced chicken grilled to perfection and served with pita and tahini sauce.
Conclusion
Grilled Tandoori Chicken is a flavorful and versatile dish that’s sure to become a favorite in your household. Whether you’re hosting a barbecue, meal-prepping for the week, or just looking for a new chicken recipe to try, this dish is a winner. The combination of aromatic spices, tangy yogurt marinade, and smoky grilled chicken creates a meal that’s both healthy and satisfying.
So fire up the grill, get those spices out, and enjoy the delicious flavors of Grilled Tandoori Chicken. Don’t forget to explore more recipes on our website and share your cooking experiences in the comments below. Happy grilling!
