This Grilled Tandoori Chicken is bursting with flavor! It’s marinated in a mix of yogurt and spices, giving it a zesty kick and that beautiful reddish color everyone loves.
Trust me, once you try it, you’ll want to make it all summer long. I love serving it with some fresh naan and a cooling yogurt dip. Delish! 😋
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs. Thighs tend to be juicier and more tender. If you’re looking for a healthier option, skinless chicken breasts work well too.
Yogurt: Plain yogurt is crucial for the marinade, adding creaminess and helping the spices stick. Greek yogurt can be used as a thicker alternative. If you’re dairy-free, try coconut yogurt.
Tandoori Masala: This spice blend gives the chicken its signature flavor. You can find tandoori masala at most grocery stores. If you’re feeling adventurous, make your own blend with cumin, coriander, paprika, and garam masala!
Ginger and Garlic Paste: These add depth to the marinade. You can use fresh grated ginger and minced garlic if you prefer, or even garlic powder and ginger powder in a pinch.
Vegetable Oil: This helps the marinade cling to the chicken. You can substitute with olive oil for a richer flavor, or use avocado oil for a different twist.
How Do You Ensure the Chicken is Flavorful and Juicy?
The key to making your tandoori chicken flavorful and juicy lies in the marinating step. Allowing the chicken to soak up the marinade for several hours, ideally overnight, enhances taste and tenderness. Here’s how to do it:
- Mix all marinade ingredients until smooth.
- Once the chicken is added, press the marinade into the meat to coat thoroughly.
- Cover the bowl with plastic wrap and avoid rushing the marinating time – it’s worth the wait!
- Before grilling, let the chicken sit at room temperature for about 20 minutes for even cooking.
How to Make Grilled Tandoori Chicken
Ingredients You’ll Need:
For the Marinade:
- 1.5 lbs chicken breasts (or thighs)
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons tandoori masala (store-bought or homemade)
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- Salt to taste
For Serving:
- Fresh cilantro, for garnishing
- 2 cups cooked basmati rice (for serving)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and should be marinated for at least 2 hours, or ideally overnight. Once marinated, grilling the chicken will take around 12-14 minutes. So, plan for at least 2 hours and 15 minutes—mostly marinating time, which allows the flavors to really soak into the chicken!
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, combine the yogurt, vegetable oil, lemon juice, ginger paste, garlic paste, tandoori masala, cumin powder, paprika, turmeric powder, and salt. Use a whisk or spoon to mix everything together well. This will be your flavorful marinade!
2. Marinate the Chicken:
Add the chicken pieces to the marinade. Make sure each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and pop it in the refrigerator. Let it marinate for at least 2 hours, or even better, overnight. The longer, the tastier!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. To prevent sticking, lightly oil the grill grates. This will help the chicken cook evenly and give it beautiful grill marks.
4. Grill the Chicken:
Remove the chicken from the marinade and let any excess drip off. You can discard the remaining marinade—it’s done its job! Place the marinated chicken on the grill. Cook for about 6-7 minutes on each side. You want the chicken to be nicely charred and cooked through, reaching an internal temperature of 165°F (75°C).
5. Rest and Serve:
Once the chicken is cooked, take it off the grill and let it rest for a few minutes. This helps the juices settle. After resting, slice the chicken and serve it over a bed of cooked basmati rice. Don’t forget to garnish with fresh cilantro for an extra pop of color and flavor. Enjoy your delightful grilled tandoori chicken!
Can I Use Bone-In Chicken Instead of Boneless?<\/h2>
Yes, you can use bone-in chicken thighs or drumsticks! Just keep in mind that they will take longer to cook. Aim for about 10-12 minutes per side on the grill, and check the internal temperature to ensure it reaches 165°F (75°C).
What Can I Use Instead of Yogurt?<\/h2>
If you’re looking for a dairy-free alternative, coconut milk or a dairy-free yogurt can work well! You can also use buttermilk for a tangy flavor, but adjust the marinade time to avoid overpowering the chicken.
Can I Marinate the Chicken for Longer Than Overnight?<\/h2>
While marinating overnight is ideal, you can marinate the chicken for up to 24 hours. Just be cautious, as marinating for too long (over 24 hours) can make the chicken a bit mushy due to the acidity in the yogurt.
How to Store Leftover Grilled Tandoori Chicken?<\/h2>
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) until warmed through. Alternatively, you can slice it and sauté it briefly on the stovetop for added flavor.
