Grilled Tandoori Chicken

I love simple food that feels special. Grilled Tandoori Chicken is one of those dishes. I make it when I want bold taste and a quick weeknight win.

Dad James taught me to love the smell of spices on the grill. He clapped when I served this to him the first time.

What You’ll Need

• 1/2 cup 5 ounces Greek yogurt (I used 0% fat)
• 2 to 3 tablespoons olive oil
• 4 to 5 cloves garlic (finely minced or pressed)
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 tablespoon paprika (I used smoked paprika)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional and to taste)
• 1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders which cook very quickly to save time)
• about 2/3 cup (6 ounces Greek yogurt (I used 0% fat))
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey (or to taste)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/4 cup fresh cilantro finely minced for garnishing (optional)

My Trusted Kitchen Tools

I keep my tools simple. I use a large bowl for the marinade, a whisk or fork to mix, and a shallow dish to lay the chicken in. I use tongs to turn the meat on the grill and a meat thermometer to check doneness. If you want a one pan meal instead, try my easy bowl recipe for extra ideas like grilled chicken broccoli bowls with creamy garlic sauce for a full meal.

I also like a brush for oiling the grill and a sheet pan to rest the cooked chicken. These small tools help me move fast and keep the kitchen clean.

Bringing It All Together

• Mix the first set of yogurt, oil, garlic, lemon, and spices in a large bowl to make the tandoori marinade.
• Add the chicken breasts or tenders to the bowl and coat each piece well with the marinade.
• Cover the bowl and chill for at least 30 minutes or up to 4 hours for more flavor.
• Preheat the grill to medium high and oil the grates so the chicken does not stick.
• Remove the chicken from the fridge and let it sit at room temperature for 10 minutes before grilling.
• Grill the chicken 3 to 5 minutes per side for tenders, or 6 to 8 minutes per side for full breasts, until the internal temperature reaches 165 F.
• While the chicken cooks, whisk together the second yogurt, olive oil, apple cider vinegar, honey, salt, and pepper to make the dipping sauce.
• Let the chicken rest 5 minutes after grilling so the juices stay inside.
• Slice or serve the chicken whole with the yogurt sauce on the side.
• Garnish with minced cilantro if you like bright fresh color and flavor.

Making It Your Own (Swaps & Ideas)

I like to change small things to match what I have on hand. Use Greek yogurt plain or a thicker yogurt if you want creamier coating. Swap olive oil for avocado oil if you want a neutral taste. If you do not have garam masala, blend equal parts ground cinnamon, cardamom, and cloves for a quick stand in. You can make this with bone in thighs if you want richer meat. For a milder dish cut the cayenne. For more heat add extra paprika or a pinch of red pepper flakes.

If you want a vegan option try marinated tofu or mushrooms. Press the tofu first so the marinade sinks in. Grill them just the same and watch closely so they do not fall through the grates.

How We Love to Serve It

We plate this with simple sides. I serve grilled naan, sliced cucumbers, and a lemon wedge. Rice with peas or a light salad works well too. For a fun weeknight bowl try pairing the chicken with roasted potatoes and a green salad. If you enjoy skewers and big party flavors, you might also like my easy grilled ranch garlic parmesan chicken skewers for another way to feed a crowd.

For a fast family meal I slice the chicken over warmed pita, add sauce and cucumbers, and wrap it up. Kids like the color and the yogurt keeps each bite cool.

A Few Tips For Success

I share the steps I use every time so the dish turns out right. Use full fat yogurt if you want a richer taste. Low fat works fine if you want to keep calories down. Make sure the grill is hot before you put the chicken on. A hot grill gives nice char marks and seals the juices. Do not move the chicken too often on the grill. Let it sit for a few minutes to form a crust before flipping. Use a meat thermometer to check for 165 F inside the thickest part. If you marinate the chicken for too long with lemon, the acid can change the texture. Keep marinating under 4 hours for best results.

If flame flares from drips, move the chicken to a cooler part of the grill and let it finish with indirect heat. Resting the meat after cooking is not optional. Resting keeps the chicken juicy.

Saving Some For Later

I often make an extra batch for lunches. Cool the chicken completely and place in an airtight container. It keeps well in the fridge for three to four days. For longer storage freeze in freezer bags for up to three months. Thaw in the fridge overnight and warm gently in a low oven or on the grill. Reheat with a splash of water or extra sauce so the meat stays moist.

If you freeze the sauce, put it in a small jar and thaw in the fridge. Give it a good whisk before serving. Do not refreeze chicken more than once.

From My Kitchen to Yours

I know spice can feel intimidating. I keep the process small and steady so you can cook with confidence. I make this dish on busy nights and for guests. It always feels like a little celebration. Try a small batch first and adjust the spices to your taste. I hope you enjoy the simple bold flavor as much as my family does.

Your Questions, Answered

How long should I marinate Grilled Tandoori Chicken?

Marinate the chicken at least 30 minutes so it absorbs the flavors. For more depth marinate up to 4 hours. I do not go much longer because the lemon can change the meat texture.

Can I make Grilled Tandoori Chicken in the oven instead of on the grill?

Yes. Preheat the oven to 425 F and roast on a parchment lined sheet pan. Cook until the internal temp reaches 165 F. You will miss some char, but the flavor remains strong.

What sides pair best with Grilled Tandoori Chicken?

I like fresh salads, warm flatbread, or rice with peas. For a full meal idea try my roasted potato dish with dill and feta that pairs well with grilled chicken flavors at grilled chicken dill feta cream baby potatoes.

Grilled Tandoori Chicken

---

• Author: sarah
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A quick and flavorful dish featuring boneless chicken marinated in a spicy yogurt blend and grilled to perfection.

---

Ingredients

Scale 1x2x3x

• 1/2 cup Greek yogurt (0% fat)
• 2 to 3 tablespoons olive oil
• 4 to 5 cloves garlic (finely minced)
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 tablespoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 to 1.25 pounds boneless skinless chicken breasts
• 2/3 cup Greek yogurt (0% fat) for dipping sauce
• 2 tablespoons olive oil for dipping sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey (or to taste)
• 1 teaspoon kosher salt (for dipping sauce)
• 1/2 teaspoon freshly ground black pepper (for dipping sauce)
• 1/4 cup fresh cilantro (finely minced, for garnishing)

---

Instructions

1. Mix the first set of yogurt, oil, garlic, lemon, and spices in a large bowl to make the tandoori marinade.
2. Add the chicken breasts or tenders to the bowl and coat each piece well with the marinade.
3. Cover the bowl and chill for at least 30 minutes or up to 4 hours for more flavor.
4. Preheat the grill to medium high and oil the grates.
5. Remove the chicken from the fridge and let it sit at room temperature for 10 minutes before grilling.
6. Grill the chicken 3 to 5 minutes per side for tenders, or 6 to 8 minutes per side for full breasts, until the internal temperature reaches 165°F.
7. While the chicken cooks, whisk together the second yogurt, olive oil, apple cider vinegar, honey, salt, and pepper to make the dipping sauce.
8. Let the chicken rest for 5 minutes after grilling.
9. Slice or serve the chicken whole with the yogurt sauce on the side.
10. Garnish with minced cilantro if desired.

Notes

Marinate for at least 30 minutes; 4 hours for more flavor. Use a meat thermometer for doneness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 100mg

Keywords: tandoori chicken, grilled chicken, Indian recipe, healthy dinner, quick meals