Grilled Tandoori Chicken Recipes

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GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Make the juiciest meat you have ever tasted with this Indian Tandoori Chicken recipe. Marinated in yogurt, lemon, garlic, and spices and grilled or baked to perfection!

Provided by Layla

Categories     Dinner

Number Of Ingredients 14

4 Chicken leg quarters, skinless and trimmed the fat
1 tbsp garlic, minced
1 tsp ginger, grated
1/2 tsp ground pepper
1/2 tsp turmeric powder
2 tsp red chili powder or paprika
2 tsp ground coriander
1 tbsp garam masala
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp oil
2 tbsp butter
Salt to taste
1/2 cup greek yogurt

Steps:

  • Preheat the oven at 440 degree F. Place a metal rack over a baking tray and grease with cooking spray. Keep it aside.
  • Wash and clean the leg quarters and make random cuts here and there.
  • To marinade the chicken: Take a medium bowl and combine yogurt, salt, lemon juice, cumin, garam masala, coriander, red chili, coriander, pepper, ginger and garlic.
  • Rub the marinade generously over the leg quarters. Add the oil on top and marinade the chicken for 2 hours at least (Overnight marination works the best).
  • Place the chicken over the rack and bake for 30 minutes, flipping halfway through. Spread butter over the chicken after 30 minutes and then broil for 7-8 minutes.
  • Alternitivlty, grill over medium-high heat for 30 minutes o, flipping every 10 minutes, or until chicken legs are cooked through.
  • Serve the grilled tandoori chicken with yogurt and basmati rice.

Nutrition Facts : ServingSize 1 leg quarter, Calories 340 kcal, Carbohydrate 4 g, Protein 34 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 163 mg, Sodium 232 mg, Fiber 2 g, Sugar 1 g

GRILLED TANDOORI CHICKEN WITH INDIAN-STYLE RICE



Grilled Tandoori Chicken with Indian-Style Rice image

Tandoori Chicken is a popular Indian dish but many versions are bland and dry. Our grilled Tandoori chicken recipe comes out juicy and exploding with flavor!

Provided by Bill

Categories     Chicken and Poultry

Time 16h45m

Number Of Ingredients 25

3 ounces plain Greek yogurt ((85g))
2 tablespoons freshly squeezed lemon juice
2 tablespoons garlic ((minced))
2 tablespoons fresh ginger ((grated))
2 teaspoons oil
2½ teaspoons salt
2 teaspoons ground Indian red pepper ((you can use cayenne or even Korean red chili powder in a pinch))
1 tablespoon paprika
2 teaspoons ground coriander seeds ((or coriander powder))
1 tablespoon freshly ground cumin seed ((or powder))
¾ teaspoon turmeric
1 teaspoon ground cloves
¼ teaspoon black pepper
1½ teaspoons garam masala
6 chicken leg quarters ((cut into drumsticks and thighs))
1 cucumber ((sliced))
1 medium red onion ((sliced))
Cilantro for garnish ((you can also use parsley))
3 cups dry basmati rice ((585g))
3 tablespoons oil ((or butter or ghee))
3 teaspoons cumin seeds
6 cloves
1 cinnamon stick
2 teaspoons salt ((or to taste))
1 cup frozen peas

Steps:

  • Mix all of the marinade ingredients together in a bowl until well combined.
  • Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.
  • Usually, Tandoori Chicken calls for the skin to be removed, but I left it on because you want that crispy chicken skin (obviously). You can decide for yourself, but be aware that skin-on chicken is more prone to flare-ups when grilling. You'll have to watch the chicken more closely while it's on the grill and flip the pieces more often to avoid hot spots--all reasonable trade-offs for some extra flavor!
  • Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days. We marinated our chicken for 16 hours, and even more marinating time wouldn't have hurt!
  • Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature--kind of like how you never want to grill a cold steak. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.
  • This is a good time to make your Indian-style jeera rice. We've measured out enough rice here to take down all of the chicken, but feel free to make more or less. Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.
  • While that's happening, heat your oil/butter/ghee in a saucepan. When it's melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes. After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start. If you're not using a rice cooker, use our directions for perfect stovetop rice.
  • Now it's time to cook the chicken. Start your grill, and keep it covered until it reaches 500 degrees.
  • Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke, a sure indicator that your chicken is charring!
  • Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. Our chicken took about 45 minutes, and we did have to turn and move the chicken pieces often.
  • The chicken is done when the juices run clear when poked or, better yet, use an instant-read thermometer to check the temperature near the bone. The optimal temperature for chicken is 165 degrees F.
  • For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.

Nutrition Facts : Calories 279 kcal, Carbohydrate 6 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 827 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 1h

Number Of Ingredients 21

1/2 cup (5 ounces) Greek yogurt (I used 0% fat)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, finely minced or pressed
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon paprika (I used smoked paprika)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional and to taste
1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders which cook very quickly to save time)
about 2/3 cup (6 ounces) Greek yogurt (I used 0% fat)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup fresh cilantro finely minced for garnishing, optional

Steps:

  • Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
  • Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
  • To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
  • Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.

Nutrition Facts : Calories 511 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1269 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

CHEF JOHN'S TANDOORI CHICKEN



Chef John's Tandoori Chicken image

Tandoori chicken gets its name from the clay oven it is traditionally cooked in, the tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. Don't worry if you don't have a tandoor clay oven sitting in the backyard; a grill will work just fine.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 6

Number Of Ingredients 5

½ lime, juiced
1 ½ tablespoons plain yogurt
1 ½ tablespoons tandoori masala powder
salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs

Steps:

  • Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  • Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
  • Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 214.9 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 25.8 g, SaturatedFat 3.1 g, Sodium 93.4 mg, Sugar 0.4 g

GRILLED CHICKEN THIGHS TANDOORI



Grilled Chicken Thighs Tandoori image

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Provided by DIANA F

Categories     World Cuisine Recipes     Asian     Indian

Time 8h55m

Yield 8

Number Of Ingredients 12

2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

Steps:

  • In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  • Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • Preheat an outdoor grill for direct medium heat.
  • Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  • Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g

GRILLED TANDOORI CHICKEN KABOBS



Grilled Tandoori Chicken Kabobs image

When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups plain yogurt
1/3 cup chopped onion
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1 teaspoon cayenne pepper
3 drops yellow food coloring, optional
3 drops red food coloring, optional
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons minced fresh cilantro
1 medium lemon, cut into six wedges

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Thread chicken onto six metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally. Sprinkle with cilantro; garnish with lemon wedges.

Nutrition Facts : Calories 192 calories, Fat 5g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 366mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED TANDOORI CHICKEN PIECES



Grilled Tandoori Chicken Pieces image

Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. You can use any cuts of chicken you like. ALLOW to marinate overnight! PLEASE adjust cooking time for smaller pieces. Wonderful with aromatic rice.

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 (4 lb) whole chickens, quartered
3 lemons, juice of
6 ounces plain yogurt
1/2 cup vegetable oil
4 garlic cloves
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons turmeric
1 tablespoon fresh ginger or 1/2 teaspoon ground ginger
salt and pepper
cayenne, to taste (optional)
cilantro, chopped (optional)

Steps:

  • Combine lemon juice, yogurt, oil, garlic and spices in blender and blend until smooth.
  • Pour into a ziploc bag and add chicken. Allow to marinate in the refrigerator for 12 hours or overnight, turning occasionally.
  • Oil or spray the grill grates. Preheat grill with a hot charcoal fire on one side of the grill or GAS grill to 375 F- lighting one side only of the grill.
  • Grill chicken on the HOT side of the grill for 3 minutes per side until all sides are grilled.
  • Move chicken to the no heat side and cook for 40 minutes or until a meat thermometer reaches 170F and juices run clear.
  • Wonderful served with an aromatic rice.

Nutrition Facts : Calories 927.1, Fat 75.7, SaturatedFat 17.8, Cholesterol 219.9, Sodium 224, Carbohydrate 8.2, Fiber 1, Sugar 3.2, Protein 52.6

GRILLED TANDOORI CHICKEN



Grilled Tandoori Chicken image

Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G)

Provided by nomnom

Categories     Chicken

Time 4h1m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breast halves
2 cloves garlic
1 tablespoon fresh ginger, chopped
1/2 teaspoon red pepper (optional)
1 teaspoon tandoori paste
1/3 cup nonfat plain yogurt

Steps:

  • Clean and defat breasts.
  • Place in a large bowl.
  • Process remaining ingredients to a uniform sauce.
  • Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
  • Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
  • Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
  • TO ROAST: Preheat oven to 500-550*F.
  • Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
  • Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
  • Basting is unneccessary because the enclosed environment prevents excessive dryness.
  • TO BROIL INDOORS: Preheat broiler.
  • Spray grill with nonstick to prevent sicking.
  • Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
  • Turn and cook another 10 minutes or until cooked through.
  • TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
  • Brush with extra marinade.
  • Let chicken cook WITHOUT turning for 10 minutes.
  • Turn, baste other side, and cook another 10.
  • Continue cooking, turning every 10 minutes until done.

Nutrition Facts : Calories 139.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.7, Sodium 87.5, Carbohydrate 1.6, Sugar 1.1, Protein 28.1

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From chicken.ca


GRILLED TANDOORI CHICKEN RECIPE - THE SPRUCE EATS
2022-07-14 Baking Tandoori Chicken. Heat the oven to 350 F/180 C. Line a baking tray with foil. Spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil. Bake for approximately 15 minutes and then turn pieces and bake for another 10 minutes.
From thespruceeats.com


TANDOORI CHICKEN/GRILLED CHICKEN /CHICKEN RECIPE - YOUTUBE
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From youtube.com


HOW TO MAKE AWESOME TANDOORI-STYLE GRILLED CHICKEN AT HOME
2018-08-10 A temperature at which it still retains plenty of juiciness. You hear a lot of fuss in recipes about how chicken legs need to be cooked a good 20°F higher than chicken breast, and how much of a problem this causes. The first part is true. Because leg meat contains more connective tissue, you do want to cook legs hotter—to at least 165 to 170 ...
From seriouseats.com


GRILLED TANDOORI CHICKEN (KETO) - LOW CARB MAVEN
Refrigerate for at least 30 minutes or up to 4 hours. Preheat the grill with the burners on high heat. Place the tandoori marinated chicken thighs on the grill with the smooth side down. Cook, flipping the chicken at least twice for approximately 12 minutes or until the internal temperature of the chicken is 165F.
From lowcarbmaven.com


GRILLED TANDOORI CHICKEN RECIPE ( EASY & BEST )- FRESH PROTINO
Ingredients 3 Tbsps. vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon cayenne 1 Tbsps. garam masala 1 …
From freshprotino.com


TANDOORI CHICKEN ON THE GRILL - HOW-TO - FINECOOKING
You can use chicken breasts or thighs, bone-in or boneless. I prefer boneless because they lie flat against the grill and are easier to eat. Remove the skin to let the marinade soak in. Trim the chicken of most of its fat if you want, but do leave a little: it’s vital for moistness and flavor. Grilling tandoori isn’t hard, but there are ...
From finecooking.com


BEST GRILLED TANDOORI CHICKEN RECIPES | FOOD NETWORK …
2010-05-20 On greased grill over medium heat or under broiler, grill chicken for 15 to 20 minutes on each side (15 minutes if top is down on barbeque) or until chicken is tender and juices run clear when chicken is pierced with fork. Water carefully and …
From foodnetwork.ca


TANDOORI CHICKEN RECIPE — SMOKE, FIRE, GRILL: THE SMOKEHOUSE
2018-02-26 Place the chicken in a non-reactive bowl. Juice the lemon and pour this over the chicken. Add the salt and pepper and mix it all around in the bowl. Next you will need some sort of food processor or blender. Add the yogurt and white wine vinegar to the blender and then chop and add the ginger, garlic and onion.
From smokefiregrill.ca


TASTY TANDOORI GRILLED CHICKEN WITH A TWIST | CANADIAN GOODNESS
Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, leaving any yogurt clinging to it. Place on grill. Barbecue for 10 to 13 min, turning occasionally, brushing frequently with leftover marinade and moving to a cooler side of grill if needed, until chicken is cooked through. Serve with peach salsa.
From dairyfarmersofcanada.ca


EASY GRILLED BONELESS TANDOORI CHICKEN THIGHS - MYINDIANSTOVE
2020-04-30 For a gas grill set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Bring the chicken to room temperature 20 minutes before grilling. When the charcoal is halfway covered with ash, dump them evenly on half the grill. Cover and allow the grill to heat up for 5 minutes.
From myindianstove.com


GRILLED CHICKEN IN TANDOORI MASALA – JUSTALITTLEBITE
2021-08-23 5 to 6 tbsp curd. 1 tbsp. tandoori masala (prepared) a pinch of salt (to taste) Method. Notes. Cook the chicken according to the temperature of your oven. When cooked in a pan, the masala has a tendency to split all over, so cover it and cook it. Cook over medium heat, stirring occasionally, until the chicken pieces are cooked through.
From justalittlebite.com


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