Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Tandoori Chicken on the Grill

Make this simple, savory Indian restaurant treat at home with a yogurt-lime marinade and a red-hot grill

Fine Cooking Issue 21
Photos: Mark Thomas
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

My parents are Indian immigrants, and lucky for me, they passed down their heritage through food. When they threw parties, dozens of rice and curry dishes covered the table. But what the guests always reached for first was tandoori chicken — smoke-kissed and tangy, moist and tender.

The acidic yogurt in the marinade helps to tenderize the chicken. Yogurt’s thickness also helps the tandoori spices cling to the chicken and flavor the meat.

You can use chicken breasts or thighs, bone-in or boneless. I prefer boneless because they lie flat against the grill and are easier to eat. Remove the skin to let the marinade soak in. Trim the chicken of most of its fat if you want, but do leave a little: it’s vital for moistness and flavor.

Grilling tandoori isn’t hard, but there are some essentials for moist, juicy chicken.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks