Grilled Tandoori Chicken

A simple, spicy grilled chicken made with yogurt and warm Indian spices.

introduction

This Grilled Tandoori Chicken is easy to make at home. The chicken gets bright color and good flavor from yogurt, lemon, garlic, and spices. It grills fast and works for weeknight dinners or a small party. If you want more ideas with grilled chicken, try the creamy herb pasta bowl with juicy grilled chicken for a different meal: creamy herb pasta bowl with juicy grilled chicken.

why make this recipe

Make this recipe because it is quick, tasty, and needs few ingredients. The yogurt keeps the chicken soft. The spices give a strong, warm flavor without much work. You can grill it, bake it, or cook it on a pan.

how to make Grilled Tandoori Chicken

Follow the steps below to make the chicken. Work in a clean kitchen and use fresh ingredients.

1. Mix the marinade. In a bowl, combine:

   • 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)

2. Add the chicken. Put 1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders) into the marinade. Mix so each piece is coated. Cover and chill for at least 30 minutes, or up to 8 hours for more flavor.

3. Preheat the grill. Heat the grill to medium-high and oil the grates.

4. Grill the chicken. Place the chicken on the hot grill. Cook 3–5 minutes per side for tenders, or 6–8 minutes per side for bigger pieces, until the inside reaches 165°F (74°C). Do not overcook.

5. Rest and serve. Let the chicken rest for 5 minutes before slicing.

You can pair this chicken with a herby potato bowl for an easy side: grilled chicken herby potato bowl with garlic yogurt sauce.

Ingredients :

• 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)

Directions :

Marinate the Chicken:

• Mix the first group of ingredients into a smooth paste. Add the chicken and mix to coat well. Cover and chill at least 30 minutes.

Grill the Chicken:

• Heat the grill to medium-high. Oil the grill grates. Place chicken on the grill and cook until done, turning once. Rest the chicken 5 minutes before cutting.

Make the Dipping Sauce:

• In a small bowl, mix about 2/3 cup Greek yogurt with 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste and adjust. Garnish with 1/4 cup chopped cilantro if you like.

how to serve Grilled Tandoori Chicken

Slice the chicken and serve hot. Put sauce on the side for dipping. Serve with rice, flatbread, salad, or a bowl like the grilled chicken power bowl with guacamole for a full plate: grilled chicken power bowl with guacamole. Add lemon wedges and fresh cilantro for brightness.

how to store Grilled Tandoori Chicken

Cool the chicken to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap well and freeze for up to 2 months. Thaw in the fridge before reheating. Reheat gently in an oven or on the grill to keep it moist.

tips to make Grilled Tandoori Chicken

• Use tender pieces for fast, even cooking.
• Marinate at least 30 minutes; longer gives more flavor.
• Pat the chicken dry before grilling for better char.
• Cook to 165°F (74°C) inside, then rest 5 minutes.
• Adjust cayenne for heat level.

variation (if any)

• Oven method: Bake at 400°F (200°C) for 18–25 minutes, depending on size.
• Add yogurt color: a small dash of tomato paste gives color and a mild tang.
• Use bone-in chicken for more flavor; increase cook time.
• Make it spicy: add more cayenne or chopped green chilies to the marinade.

FAQs

Q: How long should I marinate the chicken?
A: At least 30 minutes. For best flavor, marinate 4–8 hours in the fridge.

Q: Can I use a stovetop if I do not have a grill?
A: Yes. Use a hot cast-iron pan with a little oil. Cook 3–6 minutes per side until done.

Q: Is it safe to reuse the marinade?
A: No. Do not reuse raw marinade. If you want to use it as a sauce, boil it first for a few minutes.

Q: Can I make the sauce ahead?
A: Yes. Make the yogurt sauce and keep it in the fridge for up to 3 days.

Q: What side dishes go well with this?
A: Rice, flatbreads, salad, grilled vegetables, or a potato bowl work well.

Conclusion

For another take on grilled tandoori chicken served with rice, see this detailed recipe for Grilled Tandoori Chicken with Indian-Style Rice – The Woks of Life.

Grilled Tandoori Chicken

A simple, spicy grilled chicken made with yogurt and warm Indian spices. Perfect for quick weeknight dinners or entertaining guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Marinade

• 1/2 cup Greek yogurt (0% fat) 5 ounces
• 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 (smoked)
• 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) to taste

For the Chicken

• 1 to 1.25 pounds boneless skinless chicken breasts Breast tenders will cook faster

For the Dipping Sauce

• 2/3 cup Greek yogurt (0% fat) Additional for sauce
• 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) Optional for garnish

Method

 

Marinate the Chicken

1. In a bowl, combine all marinade ingredients to form a smooth paste.
2. Add the chicken to the marinade and mix to coat well. Cover and chill for at least 30 minutes.

Grill the Chicken

1. Preheat the grill to medium-high heat, oil the grill grates.
2. Place the chicken on the grill and cook until done, about 3–5 minutes for tenders or 6–8 minutes per side for larger pieces.
3. Ensure the internal temperature reaches 165°F (74°C).
4. Let the chicken rest for 5 minutes before slicing.

Make the Dipping Sauce

1. In a small bowl, mix yogurt, olive oil, apple cider vinegar, honey, salt, and pepper. Adjust seasonings to taste and garnish with cilantro if desired.

Notes

Serve sliced chicken with the dipping sauce on the side. Pairs well with rice, flatbread, or salad. Cool leftovers before storing; can be stored in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.