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Grilled Tandoori Chicken

June 24, 2014

On occasion, my Dad forwards me links to Grandparents.com. (Thanks Dad!) It’s a fun site and I’ve tried a few recipes on there. But this one, by far, is my favorite! This mild tandoori chicken is an excellent introduction to Indian flavors, especially when prepared on the grill. So if you don’t often prepare Indian food at home–give this a try! Serve with couscous and a green salad. According to Grandparents.com, this recipe originally comes from Suneeta Vaswani’s Complete Book of Indian Cooking.

10 chicken thighs (or 6 leg quarters)
1 cup plain yogurt
Juice of 2 fresh lemons
1 Tablespoon peeled fresh ginger, minced
1 Tablespoon fresh garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground cayenne
Kosher salt, to taste
2 fresh lemons, halved
1 white onion, sliced into rings, and additional lemon wedges for serving (if ya like!)


  • Rinse chicken pieces and pat it dry with paper towels.
  • Cut a few long diagonal slits into each chicken piece, cutting deeply but not quite to the bone.
  • In a large bowl, stir together yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, cayenne, and salt.
  • Add chicken pieces, turning to coat each piece and making sure the marinade goes into all slits.
  • Cover and refrigerate overnight.
  • Preheat gas grill over medium heat.
  • Coat grill grate with oil to prevent sticking.
  • Remove chicken from marinade and place on grill. (Discard marinade.)
  • Cook chicken pieces, turning about every 10 minutes.
  • Chicken pieces are done when juices run clear when the chicken is pierced at the thickest point, about 30 minutes.
  • Transfer chicken to a serving platter and squeeze lemon halves over top.
  • Serve with onion rings and additional lemon wedges (if ya like!)
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