Grilled Tandoori Chicken - Summer Grilling Recipe
Grilled tandoori chicken is an easy-to-make, juicy, and delicious dish packed full of flavors. Serve it with naan bread, any flavored rice, or your favorite salad. It is the best option for summer backyard barbecues.
Servings: 8 pieces
Calories: 125kcal
Equipment
- 1 Outdoor grill Best and Affordable
Ingredients
- 8 Chicken Drumsticks
- ¼ cup Lemon juice or ½ cup Yogurt
- 2 tablespoon Garlic cloves minced
- 1 inch Ginger grated
- 1 ½ teaspoon Red chile powder adjust to taste
- 1 to 2 teaspoon Tandoori Masala powder or Garam masala powder.
- 1 ½ teaspoon Salt adjust to taste
- 2 tablespoon Vegetable oil or melted butter for basting.
Instructions
Grilled chicken marinade
- Use a sharp knife to make some slashes (or cuts or gashes) on the chicken pieces. This allows the marinade to penetrate faster and even speeds up the cooking time.8 Chicken Drumsticks
- For tandoori marinade: In a bowl, add yogurt (lemon juice), garlic, ginger, red chile powder, tandoori masala, salt, and mix. Taste check and adjust the spices.¼ cup Lemon juice, 2 tablespoon Garlic cloves, 1 inch Ginger, 1 ½ teaspoon Red chile powder, 1 to 2 teaspoon Tandoori Masala powder or Garam masala powder., 1 ½ teaspoon Salt
- Add chicken pieces and ensure each piece is well coated with the marinade.
- Cover this and refrigerate for at least 4 hours, or preferably overnight. You can keep this marinated chicken for upto 2 days.
- If refrigerating overnight, make sure you keep the chicken out of the refrigerator at least 2 hours prior to grilling.
Indian grilled tandoori chicken
- Prepare an outdoor charcoal grill (barbecue or BBQ).
- Place marinade-coated chicken on the grill.
- Grill chicken until it is golden brown and cooked through, about 12 to 13 minutes on each side or a total of 24-26 minutes. Apply oil for the chicken around the 12-minute mark.2 tablespoon Vegetable oil or melted butter for basting.
- If you have a meat thermometer, the internal temperature should read 165 ℉.
- Serve with lime wedges and any salad, grilled naan, ghee rice, or garlic turmeric rice, and enjoy.
Notes
- Marinate the chicken for at least 4 hours in the refrigerator for flavors to penetrate it. You can marinate it for a maximum of 48 hours. If you are in a rush, let it marinate for 15 minutes before grilling.
- If tandoori masala powder is difficult to find, substitute it with garam masala powder or Indian curry powder.
- Vary the amount of spices as per your taste.
- Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3 to 4 days.
- I have kept this tandoori chicken recipe super simple with easily available spices. You can even add turmeric powder, roasted coriander powder, cumin powder, and black pepper powder if desired.
- And if you are a vegetarian, you can still try out this recipe by substituting meat with tofu, babycorn, mushroom, sweet potato, etc.
- Garlic powder and onion powder can also be used.
Nutrition
Calories: 125kcal | Carbohydrates: 1g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 521mg | Potassium: 188mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg