Tandoori-Style Grilled Chicken Recipe
Tandoori-Style Grilled Chicken
Tandoors are cylindrical clay ovens traditionally fueled by charcoal or firewood. Tandoori cuisine is marinated in yogurt and warm spices and flavored by the unique cooking process of the tandoor ovens. Approximate the real thing by using our tandoori marinade and cooking up pieces of chicken on your grill. It’s both easy and delicious!
- 1 whole chicken, cut into 8 parts or 4 pounds of your favorite cut, bone-in and skin-on
- 2 cups Tandoori Marinade
- Place chicken in a large, non-reactive dish. Rub marinade all over chicken. Refrigerate 4 hours or up to overnight.
- Allow chicken to sit at room temperature half an hour before grilling. Heat one side of grill to high heat. Leave other side off for indirect cooking.
- Remove excess marinade from chicken and set marinade aside. Place chicken on hot side of grill, skin side down. Close lid. Leave undisturbed 4 to 6 minutes over direct heat to sear. Flip pieces over. Baste with reserved marinade. Close lid. Sear second side for additional 4 to 6 minutes.
- Transfer chicken to cooler side of grill to cook with indirect heat. Close grill lid. Rotate pieces a couple of times throughout to ensure even cooking. Chicken is ready when internal temperature of thickest part reaches 163°F on a probe thermometer without touching bone. Cooking time will vary depending upon the type and size of each piece. It may take an additional 25 to 35 minutes.
- As pieces are ready, transfer to a cutting board or serving platter. Allow to rest 5 to 10 minutes. This will allow carryover cooking so chicken will reach proper safe temperature of 165°F and keep meat juicy after slicing.
- If desired, garnish sliced chicken with chopped cilantro.