"Tandoori" grilled chicken Recipe

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11 votes | 9335 views

While this dish isn't made in a traditional Indian clay oven, the yogurt marinade and spice blend can still yield a very authentic-tasting end result on a backyard grill.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.80 view details

Directions

  1. Make 2-3 shallow cuts (1/4” deep) on the fleshy side of each chicken leg. Dress both sides of each leg with lemon juice and salt and set aside (at least 20 minutes).
  2. In a large bowl, whisk together the yogurt and lemon juice.
  3. Grind together all the spices; add the spice mixture to the yogurt.
  4. Pat the chicken legs dry and add to the marinade (freezer bags work great for this).
  5. Marinate in the refrigerator overnight, turning at least once.
  6. Shake excess marinade off of the chicken.
  7. Brush the chicken with a 1:1 mixture of garlic butter and oil.
  8. On a generously oiled grill, cook the legs over medium-high flame for 20 minutes, turning every 5 minutes. Warning: there will be flare-ups!
  9. Serve with lime wedges (to be squeezed over the meat at the time of eating).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 196g
Recipe makes 6 servings
Calories 350  
Calories from Fat 254 73%
Total Fat 28.65g 36%
Saturated Fat 9.81g 39%
Trans Fat 0.32g  
Cholesterol 92mg 31%
Sodium 928mg 39%
Potassium 343mg 10%
Total Carbs 6.81g 2%
Dietary Fiber 0.9g 3%
Sugars 4.65g 3%
Protein 16.78g 27%
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Reviews

  • Mihir Shah
    Made this over the weekend. Prepared the marinade on Fri night and bbq'ed on Sat for a party. A HUGE hit. Best dish so far I've tried on the site. Thanks very much, Chris. If you keep 'em coming, I'll keep eating...
    I've cooked/tasted this recipe!
    2 people like this review
    • Lyndsey
      This made a beautiful presentation on the table. Was a big hit with the guests.
      • John Spottiswood
        I tried this when it was broiled in the oven. The marinade was still delicious, but the chicken was a little dry. I'm going to try on the grill next time.
        I've cooked/tasted this recipe!
        • Rocio Herbert
          Made it Friday night for a small group of friends. It was a big hit. There is something gingery and deliciously addicting about the tandoori flavor. Will definitely add it to my party food repertoire. Thank you, Chris.
          I've cooked/tasted this recipe!
          • daniellec1
            We really enjoyed this but my marinade was very thick and I didn't understand the garlic butter part, so I skipped it. How did others do it? Pressed garlic with melted butter?
            I've cooked/tasted this recipe!
            • Shubhojyoti Bhattacharya
              A traditional Tandoori Chicken will taste a bit different from grilled chicken. But this one sounds awesome.
              I've cooked/tasted this recipe!

              Comments

              • Chris Patil
                August 30, 2008
                The yogurt marinade is enough for at least 9 full legs (or 18 pieces if the drumsticks and thighs are separated).
                • Rocio Herbert
                  April 8, 2008
                  Made it again in the oven at 450 for 40 minutes. Cooked just right. The flavors seemed fuller and just DELICIOUS!
                  • Chris Patil
                    February 25, 2008
                    Done.
                    • Mihir Shah
                      February 25, 2008
                      Chris - can you delete the "red" chicken. I posted that. I've posted a photo I took last night of the dish (not a great one, but accurate)! You can delete by choosing the "add" button under the photo and then deleting.
                      • Mihir Shah
                        February 25, 2008
                        Made this again last night for a party; but since I just moved into a new house, I didn't have a bbq. Baked in the oven at 425 for 50 min (25 min each side). Should have cooked for about 40 min. Still was fantastic. My favorite recipe so far! Note the new picture!
                        • Chris Patil
                          February 14, 2008
                          Thanks to whomever posted that image, though I must warn potential chefs that -- as written -- this recipe does not result in red chicken. To get it red, you have to add food coloring, which I generally don't.
                          • Carol Teng
                            February 13, 2008
                            Looks like a great dish. Thanks for posting this!

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