Grilled Spicy Tandoori Chicken

There’s something undeniably exciting about firing up the grill on a warm evening and transforming simple chicken pieces into a feast of vibrant colors and bold flavors. This Grilled Spicy Tandoori Chicken brings together a tangy yogurt marinade with a symphony of warming spices—cumin, coriander, turmeric, chili powder, and aromatic garam masala—so every bite is infused with layers of complex taste. As the chicken sizzles over charcoal or gas flames, you’ll notice the deep red hue developing on the edges, hinting at the smoky, charred goodness you’re about to enjoy. Whether you’re feeding a family of four or hosting a backyard barbecue for friends, this dish promises to steal the show and keep everyone coming back for more.

Beyond the spectacular flavor, this recipe offers a straightforward approach for home cooks of Intermediate skill level. It works wonders as either Lunch or Dinner, and balances prep time (about 15 minutes) with hands-off marinating (4–12 hours) and quick cook time (20 minutes) plus a brief rest (10 minutes). Each serving clocks in around 400 calories, making it a satisfying yet manageable option for summer gatherings or cozy weeknight meals. I still remember the first time I made this for friends on my small patio—things got lively under string lights, bowls of fresh salad and basmati rice ready on the table, and everyone raving about that juicy, spice-kissed chicken. So tie on your apron, grab your favorite tongs, and let’s dive into the world of fiery, mouthwatering tandoori magic!

KEY INGREDIENTS IN GRILLED SPICY TANDOORI CHICKEN

Every remarkable Grilled Spicy Tandoori Chicken starts with a handful of trusty ingredients that come together to create that unforgettable flavor profile. From the creamy tang of yogurt to the punch of garam masala, here’s why each component is essential:

• Whole chicken

Provides juicy, tender meat ready to absorb every note of the marinade; cutting it into pieces ensures even cooking and maximum flavor penetration.

• Plain yogurt

Acts as the marinade’s creamy base, tenderizing the chicken and offering a gentle tang that balances the heat from the spices.

• Lemon juice

Gives a bright citrus kick, elevating the marinade’s depth and helping to tenderize the meat further.

• Vegetable oil

Helps the spices cling to the chicken and promotes a crisp, charred exterior on the grill.

• Garlic

Delivers pungent, savory depth, essential for that classic tandoori aroma.

• Ginger

Adds a warm, zesty brightness, cutting through the richness and enhancing digestibility.

• Ground cumin

Brings earthy, nutty undertones with a hint of citrus that pairs perfectly with the other spices.

• Ground coriander

Offers a floral, lemony note that lightens the overall spice blend.

• Paprika

Contributes a smoky sweetness and rich red color without overwhelming heat.

• Garam masala

A signature Indian spice blend that layers in warmth, sweetness, and complexity.

• Chili powder

Introduces the fiery kick that earns this dish its “spicy” reputation—adjust to taste.

• Turmeric

Provides a golden hue plus subtle bitterness and anti-inflammatory benefits.

• Salt

Essential for seasoning, it enhances each spice’s vibrancy and makes the chicken juicy.

• Black pepper

Adds a sharp, aromatic heat that complements the chili powder.

• Fresh cilantro

Sprinkled on top as a garnish for a burst of herbal freshness and color contrast.

• Lemon wedges

Served alongside to squeeze over the chicken, boosting brightness and balancing the spice.

HOW TO MAKE GRILLED SPICY TANDOORI CHICKEN

Here’s where the magic happens: blending that luscious yogurt mixture with your spice lineup, marinating thoroughly, and grilling to juicy, charred perfection. Follow these detailed steps to ensure every piece is bursting with flavor and tenderness.

1. In a large mixing bowl, combine yogurt, lemon juice, vegetable oil, minced garlic, and grated ginger. Use a whisk or spoon to mix well, creating a smooth marinade base that will coat every nook of the chicken.

2. Add ground cumin, ground coriander, paprika, garam masala, chili powder, turmeric, salt, and black pepper to the bowl. Whisk or stir thoroughly, ensuring the spices are fully incorporated into the yogurt mixture and evenly distributed.

3. With a sharp knife, make shallow cuts (about ¼-inch deep) in each chicken piece. These scoring cuts help the marinade penetrate deeply, guaranteeing juicy, flavor-packed meat.

4. Submerge the chicken pieces in the marinade, turning them to achieve an even coating. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, so the flavors can deepen and meld.

5. Preheat your grill to medium-high heat (around 400°F, if you have a thermometer). Oil the grates lightly to prevent sticking, and get ready for that satisfying sizzle.

6. Place the marinated chicken pieces on the hot grill. Cook for 6–8 minutes per side, resisting the urge to move them too soon—this ensures beautiful sear marks. Flip once and cook until the internal temperature reaches 165°F (75°C) and juices run clear.

7. Remove the chicken from the grill and let it rest on a clean platter for about 5 minutes. This rest period keeps the juices locked in, yielding tender, succulent bites.

8. Garnish generously with fresh cilantro and serve alongside lemon wedges for that final zesty squeeze.

SERVING SUGGESTIONS FOR GRILLED SPICY TANDOORI CHICKEN

After all that careful marinating and sizzling grilling, it’s time to plate this vibrant chicken in ways that highlight its heat and tang. Let your creativity shine by pairing it with complementary sides and presentations that turn each meal into a festive celebration. Whether you’re serving at a casual backyard gathering or a cozy indoor dinner, these suggestions will ensure every guest feels like they’re at the best summer cookout in town.

• Serve alongside fresh garlic naan warm from the oven, allowing diners to scoop up every last bit of spice-coated chicken and yogurt marinade with pillowy bread.

• Pair with fragrant basmati rice tossed with a hint of ghee and toasted cumin seeds, creating a fluffy, aromatic bed that soaks up those delicious juices.

• Offer a side of cool cucumber raita, blending diced cucumber, mint, and a dash of cumin into yogurt—this creamy condiment provides a refreshing counterpoint to the fiery chicken.

• Build a tandoori chicken wrap by layering sliced chicken, crisp lettuce, tangy pickled onions, and a drizzle of mint chutney inside a soft flatbread for a handheld delight.

HOW TO STORE GRILLED SPICY TANDOORI CHICKEN

Whether you’ve cooked up a large batch for meal prep or simply want to save leftovers for tomorrow’s lunch, proper storage is key to maintaining that vibrant flavor and juicy texture. Follow these tips to keep your tandoori chicken tasting fresh and ready for a quick meal, snack, or recipe remix. With the right methods, you’ll preserve both the spice complexity and the succulent mouthfeel that make this dish a standout.

• Refrigerator storage: Place cooled chicken pieces in an airtight container and store in the fridge for up to 3–4 days. Before sealing, line the container with a paper towel to absorb any excess moisture and prevent sogginess.

• Freezer storage: For longer-term keeping, flash-freeze individual pieces on a baking sheet until solid, then transfer to a freezer bag. This method prevents sticking and lets you grab just what you need. Frozen chicken will stay good for up to 2 months.

• Reheating method: Gently reheat refrigerated or thawed chicken in a covered skillet over low heat with a splash of water or broth to retain moisture. Alternatively, bake in a 350°F oven for 8–10 minutes until warmed through without drying out.

• Marinade reuse caution: If you have leftover marinade that hasn’t touched raw chicken, store it separately in the refrigerator and use within 24 hours to brush on cooked chicken or toss with grilled veggies.

CONCLUSION

From the first whisk of yogurt, lemon, and spices to that final garnish of fresh cilantro, this Grilled Spicy Tandoori Chicken journey is all about unlocking layers of flavor that thrill your taste buds and bring people together. We’ve covered everything—how to assemble the marinade base, the best way to grill for charred perfection, plus serving suggestions that turn a simple meal into a festive spread. Don’t forget the prep and rest times: 15 minutes to prep, 4–12 hours to marinate, 20 minutes to cook, and 10 minutes to rest—every minute invested results in tender, juicy chicken with that signature tandoori tang.

Feel free to print this article and save it for your next summer cookout or cozy weeknight dinner. You’ll also find a FAQ below to address any burning questions as you tackle spicing, marinating times, or grilling techniques. If you give this recipe a try, I’d love to hear how it turned out—drop a comment, share your own twists, or let me know if you need any help troubleshooting. Your feedback and stories inspire new recipes and make this cooking adventure even more rewarding!

Print Recipe

Grilled Spicy Tandoori Chicken

Author: Rebecca Hughes Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 10 mins Total Time 45 mins

Calories: 400

Description

Experience the vibrant spices and tangy yogurt marinade that infuse this grilled chicken with irresistible flavors, perfect for summer meals and gatherings.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 whole chicken (about 3-4 lbs), cut into pieces

• 1 cup plain yogurt

• 2 tablespoons lemon juice

• 2 tablespoons vegetable oil

• 6 cloves garlic, minced

• 1 -inch piece of ginger, grated

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon paprika

• 1 tablespoon garam masala

• 1 tablespoon chili powder

• 1 teaspoon turmeric

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• Fresh cilantro, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. In a large mixing bowl, combine yogurt, lemon juice, vegetable oil, garlic, and ginger. Mix well to form the marinade base.
2. Add ground cumin, ground coriander, paprika, garam masala, chili powder, turmeric, salt, and black pepper to the marinade. Mix thoroughly until all spices are well incorporated.
3. Using a sharp knife, make shallow cuts in the chicken pieces to allow the marinade to penetrate deeply.
4. Add the chicken pieces to the marinade. Ensure that each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deepen.
5. Preheat your grill to medium-high heat.
6. Once the grill is ready, place the marinated chicken pieces on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.
7. Remove the chicken from the grill and let it rest for a few minutes.
8. Garnish with fresh cilantro and serve with lemon wedges.

Note

• For a more authentic flavor, use a charcoal grill to infuse the chicken with a smoky taste.
• Tandoori chicken can also be roasted in an oven at 400°F (200°C) for about 25-35 minutes.
• Adjust the level of chili powder to your heat preference.
• Serve with naan, salad, or rice to create a complete meal.
• Leftovers can be used in wraps, sandwiches, or salads for a quick meal option.

Keywords: Tandoori chicken, grilled chicken, spicy recipes, Indian cuisine, marinated chicken, summer grilling