Traditionally cooked in a blazing hot tandoor oven, tandoori chicken is known for its bold spices, smoky aroma, and vibrant color. The problem is most of us don’t have a tandoor sitting in the backyard; that’s where this grilled tandoori chicken recipes comes in.
You can get incredible tandoori flavor right on a charcoal or gas grill. This grilled tandoori chicken delivers juicy chicken, deep spice flavor, and a beautiful char without special equipment or hard to find ingredients.
While the ingredient list may look long at first glance, everything here is readily available at most grocery stores. Once the marinade comes together, the grill does the rest of the work.
Do You Need a Tandoor to Make Tandoori Chicken?
No, you do not need a tandoor to make great tandoori chicken.
A traditional tandoor cooks at extremely high heat, which helps develop char quickly while keeping the meat juicy. A hot grill can replicate much of that effect, especially when using charcoal. High heat, two zone cooking, and frequent flipping are the keys to success.
This method delivers the smoky, slightly charred exterior people love, without sacrificing moisture.
Charcoal vs Gas for Tandoori Chicken
Charcoal is the best option if you want maximum flavor. The natural smoke adds depth and the heat from charcoal gets you closer to that traditional tandoor-style finish.
Gas grills still work very well. The key is to preheat thoroughly with the lid closed so the grill is ripping hot and heat soaked before the chicken ever touches the grates. High heat upfront helps the yogurt marinade set and char, instead of steaming.
No matter which grill you use, two zone cooking is essential so you can control flare ups and finish the chicken gently.
Why Yogurt Is Essential for Tandoori Chicken
Yogurt is the backbone of tandoori chicken.
It tenderizes the meat, helps the spices adhere, and creates that signature crust once it hits high heat. The acidity from yogurt and lime breaks down the chicken just enough without turning it mushy.
As the chicken cooks, the yogurt marinade caramelizes and darkens, building layers of flavor while locking in moisture.
Is Tandoori Chicken Spicy?
“Spicy” is a term that’s often used interchangeably with hot. So if the question is, “Is tandoori chicken hot?” the answer is no. I add an optional hot paprika because I like the subtle heat, but that’s not required.
If by “spicy” we’re talking about the elements of flavor, and not heat, then yes tandoori chicken is spicy. The spices used are a big part of what makes this dish so flavorful and down right delicious.
It’s bold, aromatic, and deeply seasoned, but the warmth comes from spices rather than chilies. I include optional hot paprika for a subtle kick, but it is completely optional and easy to adjust.
If you enjoy flavor without burn, this dish is right in your wheelhouse.
What To Serve With Tandoori Chicken
There are a few things I always serve with my grilled tandoori chicken. First, it goes without saying that it should be served with naan!
Aside from naan, I love to pair this dish with jasmine rice and cilantro chutney. And, since the grill will already be ripping hot, I typically roast some whole carrots along with the chicken.
The carrots will provide a subtle sweetness to go along with the spicy and smoky chicken. The two go very well together and I highly recommend the carrots with tandoori chicken on the grill.
Is Chicken Tandoori Healthy?
Look, I’m no health expert. I know that’s surprising, considering my Adonis-like figure and all. lol Ugh, getting old isn’t easy, but I digress.
That said, tandoori chicken is high in protein, relatively low in carbs, and doesn’t rely on heavy sauces. Grilling also allows excess fat to render off, making it a lighter option compared to many other chicken dishes.
So if that’s your definition of healthy, grilled chicken tandoori is a very healthy dish. Slightly more healthy than smoked blueberry cobbler for example.
Tips For Making Grilled Chicken Tandoori
- Prep: This dish is best prepped the night before, or the morning of the day you’re planning to make it. This allows sufficient time for the marinade to flavor the chicken.
- Chicken: Typically, this recipe is made with skinless chicken; it’s delicious with boneless skinless chicken thighs. But the skin provides a crispy element that’s very pleasant; use what you like.
- Grill Temperature: This dish is typically done in an extremely hot tandoori oven, so it’s important to get your grill ripping hot. Preheat for at least 30 minutes, especially if using a gas grill.
- Flip & Move: You want the chicken charred, but not burnt. Flip and move the chicken around the grill often to prevent burning.
How To Make Grilled Tandoori Chicken
Prep Time: 15 mins | Cook Time: 35 mins | Serves: 4
Ingredients
4 bone-in, skin-on chicken leg quarters
Marinade:
1 cup plain Greek yogurt
Juice of one lime
Zest of one lime
6 cloves garlic, finely grated
3 tbsp ginger root, finely grated
2 tbsp garam masala
1 tbsp smoked paprika
1 tbsp kosher salt
1 tsp hot paprika (optional)
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne
½ tsp ground nutmeg
Step 1: Whisk together all ingredients for the marinade until fully incorporated and set aside.
Step 2: Make a series of deep cuts into the chicken pieces to allow the tandoori marinade to penetrate the meat. Place the chicken in a sealable bag and add half of the marinade over the top of the meat. Place the remaining marinade in an airtight container, and store it in the refrigerator until it’s time to cook the chicken.
Step 3: Remove as much air as possible from the bag, then massage the marinade into the chicken, ensuring it gets into the cuts. Place the bag on a plate and put in the refrigerator for a minimum of six hours, but preferably overnight.
Step 4: Light your grill and set it up for high heat, two zone cooking. While the grill is preheating, remove the chicken and the remaining marinade from the refrigerator and place it on the counter.
Step 5: With the grill preheated, shake off the excess marinade and add the chicken to the grill grate directly over high heat. Flip the chicken often to ensure even charring on all sides.
Step 6: When the chicken reaches an internal temp of 145°F (about 20 minutes) as indicated by a reliable quick read thermometer, move it to the indirect heat side of the grill. Glaze the chicken with the remaining marinade, and close the lid. Allow chicken to cook until the internal temperature reaches 180°F.
Step 7: Remove chicken from the grill, and serve hot.
Grilled Chicken Tandoori FAQs
Yogurt is traditional and highly recommended. It tenderizes the meat and helps the spices cling. While substitutes exist, the flavor and texture will not be the same.
Yes. Boneless thighs work especially well. They cook faster, so watch the internal temperature closely to avoid overcooking.
You can, but grilling provides the smoky char that defines tandoori chicken. If baking, use very high heat and consider finishing under the broiler.
At least six hours. Overnight delivers the best flavor and texture.
Your grill is likely not hot enough. Preheat longer and cook directly over high heat before moving to indirect heat.
Ingredients
- 4 bone in skin on chicken quarters
Marinade
- 1 cup plain Greek Yogurt
- juice of one lime
- zest of one lime
- 6 cloves garlic finely grated
- 3 tbsp ginger root finely grated
- 2 tbsp garam masala
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp hot paprika optional
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- ½ tsp ground nutmeg
Instructions
- Whisk together all ingredients for the marinade until fully incorporated and set aside.
- Make a series of deep cuts into the chicken pieces to allow the tandoori marinade to penetrate the meat. Place the chicken in a sealable bag and add half of the marinade over the top of the meat. Place the remaining marinade in an airtight container, and store it in the refrigerator until it's time to cook the chicken.
- Remove as much air as possible from the bag, then massage the marinade into the chicken, ensuring it gets into the cuts. Place the bag on a plate and put in the refrigerator for a minimum of six hours, but preferably overnight.
- Light your grill and set it up for high heat, two zone cooking. While the grill is preheating, remove the chicken and the remaining marinade from the refrigerator and place it on the counter.
- With the grill preheated, shake off the excess marinade and add the chicken to the grill grate directly over high heat. Flip the chicken often to ensure even charring on all sides.
- When the chicken reaches an internal temp of 145°F (about 20 minutes) as indicated by a reliable quick read thermometer, move it to the indirect heat side of the grill. Glaze the chicken with the remaining marinade, and close the lid. Allow chicken to cook until the internal temperature reaches 180°F.