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Grilled Tandoori Chicken Recipe

Grilled Tandoori Chicken Recipe Photo: Cooking Light
David Joachim•

If you're venturing out to learn a new cuisine, trust the professionals at Cooking Light. Global Kitchen, by New York Times best-selling author David Joachim, for your new go-to book for making easy global recipes at home. Some of the best grilled chicken around comes from India, where a simple, healthy and very effective marinating technique keeps the meat juicy and flavorful.

Reprinted with permission from Cooking Light Global Kitchen

Grilled Tandoori Chicken Recipe
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Prep Time
30
minutes
Cook Time
1.5
hours
Servings
4
Grilled Tandoori Chicken Recipe
Total time: 2 hours
Ingredients
  • 3/4 cup fat-free Greek yogurt
  • 2 tablespoons fresh ginger
  • 1 tablespoon paprika
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 3 cloves garlic
  • 4 12-ounce bone-in chicken leg-thigh quarters
  • 3/4 cup fat-free Greek yogurt
  • 3/4 cup cucumber
  • 2 tablespoons fresh mint
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Cooking spray
Directions
  1. Place first 10 ingredients in a blender; process until smooth.
  2. Pour into a large zip-top plastic bag.
  3. Add chicken; turn to coat.
  4. Marinate chicken in refrigerator at least 4 hours or overnight.
  5. Combine 3/4 cup yogurt and next 4 ingredients (through 1/4 teaspoon salt) in a small bowl.
  6. Cover and refrigerate.
  7. Remove chicken from refrigerator, and let stand at room temperature 45 minutes.
  8. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
  9. Remove chicken from marinade, and discard remaining marinade.
  10. Place chicken on unheated part of grill rack coated with cooking spray.
  11. Close lid and grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°F, turning chicken every 20 minutes.
  12. Serve 1 chicken quarter each with about 1/3 cup of raita. 
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