Tandoori Chicken
Smoky, spicy, and packed with warm Indian-inspired flavors, this grilled tandoori chicken combines a charred exterior with juicy, yogurt-marinated chicken for a meal that's made for the grill.
Ingredients
- 4 whole chicken legs (thigh and drumsticks) separated, skin removed
- 3 tablespoons grapeseed or vegetable oil
- 1 tablespoon garam marsala
- 1 tablespoon sweet paprika
- 1 teaspoon each; ground cumin, coriander, turmeric, and cayenne pepper
- 1 cup plain whole-milk yogurt
- 3 tablespoons fresh lemon juice
- 4 cloves garlic finely minced or put through a garlic press
- 2 tablespoons freshly grated ginger
- 1 teaspoon Salt or to taste
Instructions
Bloom the spices
- Heat the oil in a small sauté pan over medium-low heat Add the garam masala, paprika, cumin, coriander, turmeric, and cayenne. Cook for 2 to 3 minutes, stirring often, until fragrant. Allow to cool completely.
Make the marinade
- In a large bowl, combine the cooled spice mixture with the yogurt, lemon juice, garlic, ginger, and salt. Mix well.
Prepare the chicken
- Cut 2 to 3 deep slashes into each chicken piece, almost to the bone. Place the chicken in a deep bowl or large zip top bag. Pour the marinade over the chicken and coat well, making sure the marinade gets into the slits. Cover or seal and refrigerate for 4 - 5 hours, but no long than 6 hours.
Prepare the grill
- Set the grill for indirect heat and lightly oil the grates. Aim for a cooking temperature of about 400ºF (205ºC).
Grill the chicken
- Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken over indirect heat, cover, and cook for 25 to 30 minutes, turning once or twice, until the juices run clear.
Char and finish
- Move the chicken directly over the coals or flame for a few minutes to create the signature smoky charred exterior.
Oven-option
- Place the chicken in a shallow baking dish and bake at 350ºF (176ºC) until the juices run clear. Finish under the broiler for a few minutes to lightly char the exterior.
Notes
Do not marinate for longer than 6 hours or the lemon and yogurt can begin to soften the texture of the chicken too much.
Whole-milk yogurt is important for best texture and flavor.
Bone-in dark meat stays juicer and grills beautufully.
Nutrition
Serving: 1gCalories: 303kcalCarbohydrates: 5gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 13gCholesterol: 86mgSodium: 105mgFiber: 4g
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