Tandoori-Style Grilled Chicken

High Cotton Food Styling & Photography
  • Yield: 8 servings


Tandoori Marinade:
2cups plain whole-milk yogurt
2tablespoons fresh lemon juice
2tablespoons peeled and minced fresh ginger
4-- garlic cloves, minced
1teaspoon coarse salt
1teaspoon ground coriander
1teaspoon turmeric
1/2teaspoon saffron threads, crumbled
1/2teaspoon ground cumin
1/2teaspoon freshly ground black pepper
1/2teaspoon cayenne pepper
8-- skinless leg-thigh chicken pieces
3tablespoons unsalted butter, melted
1small red onion, thinly sliced crosswise and separated
1/4cup chopped fresh cilantro


  1. Process 1 cup yogurt and remaining marinade ingredients together in a food processor until smooth. Transfer to a large bowl. Whisk in remaining 1 cup yogurt. Add chicken and turn to coat. Cover with plastic wrap and let marinate in the refrigerator overnight.
  2. Light a charcoal fire or preheat your gas grill on high. Oil the grate. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high.
  3. Remove chicken from marinade and place it grill grate. Cook until no longer pink at the bone, about 12 minutes per side, occasionally basting with butter during the last 2 minutes. 
  4. Transfer the chicken to a platter, top with the onion rings and cilantro, and serve.
Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).

Nutritional Info *per serving

  • Calories 261
  • Fat 11g
  • Cholesterol 150mg
  • Sodium 230mg
  • Carbohydrate 3g
  • Fiber 0g
  • Protein 36g