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    Home » Poultry » Spicy Grilled Tandoori Chicken

    Spicy Grilled Tandoori Chicken

    Published: May 16, 2024 by Linda Baker · This post may contain affiliate links

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    Want a meal that's not only bursting with bold flavors but also perfect for any occasion? Look no further than my spicy grilled tandoori chicken! Imagine a smoky, charred exterior paired with a succulent, spice-infused interior, blending traditional Indian flavors with the irresistible allure of the grill. This dish is a guaranteed crowd-pleaser that will have everyone eagerly coming back for more!

    Spicy grilled Tandoori chicken with orange segments and spiced cauliflower rice.

    Why You Want to Make This Recipe for Spicy Grilled Tandoori Chicken

    • Bursting with Bold Flavors: Enjoy a meal that's rich in traditional Indian spices.
    • Smoky, Charred Exterior: Grilled to perfection for that irresistible smoky taste.
    • Succulent, Spice-Infused Interior: Each bite is juicy and packed with flavor.
    • Perfect for Any Occasion: Ideal for gatherings, family dinners, or special events.
    • Guaranteed Crowd-Pleaser: One taste and everyone will be eagerly coming back for more!
    Jump to:
    • Why You Want to Make This Recipe for Spicy Grilled Tandoori Chicken
    • What is a Tandoor?
    • How to Make Spicy Grilled Tandoori Chicken Without the Tandoor
    • Ingredients and Substitutions
    • Step-by-Step Instructions
    • Tips for Success
    • FAQ
    • What to Serve with Spicy Grilled Tandoori Chicken
    • Wine Recommendation
    • Tandoori Chicken - The Recipe Card

    What is a Tandoor?

    A tandoor is a clay oven used in Southern, Central, and Western Asia. It's deep, cylindrical, and often insulated with concrete or mud. The top curves inward like a beehive to concentrate heat, with an opening for access and ventilation. A fire at the bottom heats the oven to over 900°F. Before cooking, the fire dies down to coals, keeping the temperature consistent at around 450°F. That's one hot oven!

    tandoor-oven

    How to Make Spicy Grilled Tandoori Chicken Without the Tandoor

    OK...no tandoor here. But the charcoal BBQ grill is a close second. Even better if you are lucky enough to own a Kamodo Style Grill. I don't, so my Kettle grill had to work. It did a fine job. If you don't have a charcoal grill, use your gas grill. set it up for indirect heat.

    A closeup view of nicely grilled Tandoori chicken.

    Ingredients and Substitutions

    • Chicken - Bone-in, skinless. I prefer to use legs and thighs as they hold up better on the grill than a breast, but the breast can be used if desired. Just make sure they are bone-in.
    • Neutral Oil - I prefer grapeseed oil.
    • Spices - Garam masala, sweet paprika, cumin, coriander, turmeric, and cayenne.
    • Plain Whole-Milk Yogurt - This is a time when full-fat yogurt is a must.
    • Lemon Juice, fresh garlic, and fresh ginger.
    A plate of grilled charred chicken pieces.

    Step-by-Step Instructions

    This recipe requires a marinating time of 3 - 6 hours. Plan accordingly!

    A bowl with mixed spices for using to make Tandoori chicken.

    Start by combining all the dry spices in a small bowl. Set aside.

    Spices being sauteed in a frying pan with oil.

    Heat the oil in a small frying pan, add the spices, and cook over low heat, stirring often, until the spices become fragrant. Allow to cool completely.

    Spices mixed with yogurt, lemon juice, and garlic, in a measuring cup.

    Once the spice/oil mixture is completely cooled, add it to the yogurt along with the lemon juice, minced garlic, and ginger. Mix well.

    Pieces of raw chicken in a zip-top bag.

    After removing the skin from the chicken, make several cross-hatched slices, about 2 inches apart and not quite to the bone, but close. Place the chicken in a deep bowl or for more convenience, a zip-top bag.

    A zip-top bag filled with marinating chicken.

    If using a bag (the most convenient method) squeeze as much air as possible from the bag, then close the bag and massage it, pushing the marinade into all the openings of the chicken, until the chicken is well coated. If using a bowl, massage the marinade into the chicken with gloved hands. The gloves will keep your hands from turning yellow.

    A bag filled with Tandoori chicken.

    Seal the bag and place in the refrigerator to marinate for up to, but not more than, 6 hours. 4 hours is perfect.

    Marinated chicken in a bowl waiting to be grilled.

    Once the marinating time is done and you are ready to grill, set your grill for indirect heat. Remove the chicken from the marinade, shaking off excess marinade (you want it well coated, but not excessive), then place the pieces on the BBQ or grill in the area where there is no fire. Keep the grill's temperature at about 400ºF (205ºC) and cook, turning once or twice, until the juices run clear.

    A platter of grilled Tandoori chicken with bright orange slices.

    Once the chicken is cooked through, move it to the flames to char.

    Tandoori chicken with fresh orange segments and cauliflower rice..

    Tips for Success

    1. I find it easier to remove the chicken skin by using a paper towel to grip the slippery surface.
    2. Do not marinate the chicken for more than 6 hours, as it can make the meat too soft.
    3. Do double-cook. Cook first off heat until done, then on heat. Cooking it over direct heat will result in a burnt exterior with a raw/undercooked interior.

    FAQ

    Why is your Tandoori chicken not red like it is when I go to an Indian Restaurant?


    Tandoori chicken is often bright red due to annatto or red food dye. I didn't have annatto and prefer to avoid dyes, so my version has the natural yellowish color of the spices and turns nicely brown when cooked. The red color does not affect how it tastes.

    What is indirect heat?

    Indirect heat is a grilling method where the food is not placed directly over the flame or heat source. Instead, the heat surrounds the food, cooking it more slowly and evenly. This technique is ideal for larger cuts of meat or foods that require longer cooking times, as it prevents burning and allows for more even cooking.

    Can I make this recipe in the oven?

    Certainly. Follow the directions as stated and when ready to cook, heat the oven to 350ºF (176ºC) and place the chicken in a shallow cooking pan; cook for about 45 minutes or until the juices run clear. Turn on the broiler. Place the pan under the broiler, about 6 inches below your heat source, and allow to cook until the chicken is nicely browned. While it won't have the same smokiness, it will still be delicious.

    What to Serve with Spicy Grilled Tandoori Chicken

    • Curried Potatoes combines with green beans in a large saute pan.
      Easy Curried Potatoes and Green Beans
    • Low-Fat Zucchini Crisps.
      Fresh Healthy Low-Fat Oven Baked Zucchini Crisps
    • A bowl of Farrow and Corn Salad.
      Farro Salad with Fresh Corn
    • Fresh Non-Dairy Minted Watermelon salad served.
      Fresh Easy Dairy-Free Minted Watermelon Salad

    Wine Recommendation

    A good choice of white wine to serve with grilled tandoori chicken is a Gewürztraminer. Its slightly sweet, aromatic profile complements the spicy and smoky flavors of the tandoori chicken perfectly. A Riesling would be a good second choice. Choose one that is not sweet but off-dry.

    If you prefer a red wine option to serve with grilled tandoori chicken try a Pinot Noir. Its light to medium body and bright acidity balance well with the spices, enhancing the flavors without overpowering the dish.

    More For the Grill

    • Grilled lamb chops and bright green asparagus on a blue plate.
      The Slanted Doors Lemongrass Grilled Lamb Chops
    • Grilled Quail on a pewter platter.
      Grilled Quail with Pomegranate and Orange Glaze
    • A vibrant green artichoke pesto on top of a medium-rare lamb chop.
      Grilled Rack of Lamb with Spinach and Artichoke Pesto
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish

    This recipe for Spicy Grilled Tandoori Chicken was originally published in May 2013. It has been modified and updated to reflect the best current practices with updated instructions.

    A platter of grilled Tandoori chicken with bright orange slices.

    Tandoori Chicken - The Recipe Card

    LindySez
    Spicy grilled tandoori chicken! With a smoky, charred exterior and succulent, spice-infused interior, this dish blends traditional Indian flavors with the allure of the grill. A guaranteed crowd-pleaser!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Additional Time 3 hours hrs
    Total Time 3 hours hrs 40 minutes mins
    Course Main Course, Poultry
    Cuisine Indian
    Servings 4 servings
    Calories 303 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 4 whole chicken legs thigh and legs, preferred. Separated, skin removed, bone left in
    • 3 tablespoons grapeseed or vegetable oil
    • 1 tablespoon garam marsala
    • 1 tablespoon paprika sweet, not hot
    • 1 teaspoon each; ground cumin, coriander, turmeric, and cayenne
    • 1 cup plain whole-milk yogurt USE whole-milk
    • 3 tablespoons fresh lemon juice about 1 lemon
    • 4 cloves garlic finely minced or put through a garlic press
    • 2 tablespoons grated fresh ginger
    • 1 teaspoon Salt or to taste

    Instructions
     

    • In a small sauté pan, heat the oil over medium-low heat. Add the garam masala, paprika, cumin, coriander, turmeric, and cayenne, and cook for about 2 - 3 minutes or until fragrant. Allow to cool completely. 
    • Once cooled add to the yogurt along with the lemon juice, garlic, ginger, and salt. Mix well. 
    • Cut 2 to 3 deep slashes (almost down to the bone) in the chicken pieces. Place them in a deep dish or a zip-top bag. Pour the marinade over the chicken and use clean hands (preferably with gloves) to coat each piece well, ensuring the marinade gets into the slits. If using a zip-top bag, remove as much air as possible, then massage the marinade into the chicken from outside the bag. Marinate in the refrigerator for 4 to 5 hours, but not longer than 6 hours, to avoid overly softening the meat due to the acid in the marinade.
    • Prepare your grill for indirect heat. Oil your grates
    • Remove the chicken pieces from the marinade shaking off any excess, you want the chicken well coated, but not overly gloppy. Place the chicken on the grill without fire (indirect heat). Cover and cook, maintaining a temperature of about 400ºF (205ºC) turning once or twice, for 25 - 30 minutes, depending on the size of your pieces, the chicken is cooked once the juices run clear. 
    • Once the juices run clear, move the chicken over the coal, or fire, and cook for a few more minutes until nicely charred.

    Notes

    Do not marinate for longer than 6 hours to protect the integrity of the meat.
    If making in the oven, place in a shallow casserole pan and cook at 350ºF (176ºC) until the juices run clear, then place under the broiler to brown. 

    Nutrition

    Serving: 1gCalories: 303kcalCarbohydrates: 5gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 13gCholesterol: 86mgSodium: 105mgFiber: 4g
    Keyword BBQ, chicken in yogurt, marinated Indian style chicken, spicy
    Tried this recipe?Let us know how it was!
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    Comments

    1. Brian says

      October 04, 2024 at 12:01 pm

      5 stars
      Had this again recently with a Gruner Veltliner--paired perfectly!

      Reply
    2. Brian says

      May 17, 2024 at 3:20 pm

      5 stars
      Easy to make and utterly delicious Get some garlic Naan bread from your local Indian/Nepalese restaurant to compliment and add some curry spice cauliflower rice!

      Reply

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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