Tandoori Chicken: Juicy Grilled Delight Bursting with Flavor

This Tandoori Chicken recipe captures smoky spices and a luscious yogurt marinade, ensuring each bite is juicy and flavorful.

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Prep Time 30

Cook Time 30

Marination Time 4

Total Time 5

Servings: 4 pieces

Course: Dinner

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 cup Yogurt Use coconut yogurt for dairy-free option.
2 tablespoons Lemon Juice Fresh lime juice can be used for variation.
2 teaspoons Smoked Paprika Essential for authentic flavor.
1 teaspoon Cayenne Pepper Adjust based on spice tolerance.
1 teaspoon Cumin Enhances flavor profile.
1 teaspoon Coriander Enhances flavor profile.
1 teaspoon Garlic Powder Fresh garlic or ginger can be alternatives.

For the Chicken

4 pieces Chicken (bone-in, skinless thighs or drumsticks) Best cuts for juicy results.

Equipment

Grill
mixing bowl
Meat Thermometer

Method

Step-by-Step Instructions for Tandoori Chicken

In a spacious mixing bowl, combine yogurt, lemon juice, smoked paprika, cayenne pepper, cumin, coriander, and garlic powder, blending well until smooth.
Immerse the chicken in the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 4 hours.
Preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 200°C).
Once the grill is preheated, grill the marinated chicken pieces for about 25-30 minutes, flipping halfway through.
Remove the chicken from the grill and allow it to rest for 5-10 minutes before serving.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 5gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

For best flavor, let chicken marinate overnight. Use a meat thermometer to ensure internal temperature reaches 165°F to keep chicken juicy.

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