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Tandoori Grilled Chicken

Delicious Tandoori Grilled Chicken for a Flavorful Feast

Enjoy succulent Tandoori Grilled Chicken, a flavorful low-carb and gluten-free dish infused with vibrant spices.
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Prep Time 2 hours
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 2 hours 25 minutes
Servings: 4 pieces
Course: Lunch
Cuisine: Indian
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 8 pieces Chicken Legs Main protein source; juicy and flavorful when grilled.
  • 1 cup Plain Greek Yogurt Forms the creamy base, tenderizing the chicken; substitute with regular yogurt if necessary.
  • 1 tablespoon Fresh Ginger Adds warmth; ground ginger can be used as a substitute (1/4 tsp per tbsp).
  • 1 tablespoon Paprika Provides color and subtle sweetness; use regular if smoked is unavailable.
  • 4 cloves Garlic (Minced) Enhances flavor; substitute with garlic powder (1/3 tsp per clove).
  • 1 teaspoon Ground Cumin Essential for authentic flavor; contributes earthy tones.
  • 1 teaspoon Turmeric Delivers vibrant color and traditional Indian flavor; substitute with curry powder if needed, using a 1:1 ratio.
  • 1/2 teaspoon Cayenne Adds heat; adjust to taste or swap with chili powder for milder flavor.
  • 2 teaspoons Coarse Salt Helps in seasoning; you can use regular salt as an alternative.
  • 2 tablespoons Olive Oil Keeps chicken moist and aids in marinating.
For Garnishing
  • 1/4 cup Cilantro (Chopped) For added freshness; replace with parsley if preferred.
  • 2 pieces Lime Wedges Brightens up the dish; substitute with lemon if necessary.

Equipment

  • large mixing bowl
  • whisk
  • Plastic wrap
  • Tongs
  • instant-read thermometer
  • grill

Method
 

Step‑by‑Step Instructions for Tandoori Grilled Chicken
  1. Gather Your Tools: Prepare your cooking space by assembling the necessary tools: a large mixing bowl for the marinade, a whisk to blend the ingredients, plastic wrap to cover the marinade, tongs for easy handling of the chicken, and an instant-read thermometer to check the doneness.
  2. Prepare the Chicken: Start by washing the chicken legs thoroughly under cold water. Pat them dry with paper towels to remove excess moisture, which will help the marinade adhere better.
  3. Chop and Mince Ingredients: Minced garlic and grated fresh ginger are essential for the marinade. Chop both finely to release their flavors fully. Additionally, chop fresh cilantro and cut lime into wedges.
  4. Mix the Marinade: In the large mixing bowl, combine plain Greek yogurt, minced garlic, grated ginger, paprika, ground cumin, turmeric, cayenne, coarse salt, and olive oil. Whisk until well-blended and creamy.
  5. Marinate the Chicken: Add the chicken legs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  6. Preheat the Grill: About 10 minutes before cooking, preheat your grill to high heat. This step is vital for achieving grill marks and a perfect char.
  7. Grill the Chicken: Place the marinated chicken legs on the grates. Grill for about 10 minutes on one side, then flip and cook for another 10 minutes, aiming for an internal temperature of at least 165°F.
  8. Serve and Enjoy: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and lime wedges before serving.

Nutrition

Serving: 1pieceCalories: 290kcalCarbohydrates: 6gProtein: 26gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 135mgSodium: 600mgPotassium: 450mgSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

For the best flavor, marinate the chicken overnight. Store leftovers in an airtight container for up to 5 days.

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