Tandoori Chicken

Bone-in chicken legs marinated in spiced yogurt and grilled until charred and juicy, with red onion and lemon. Serves 4.

Naturally gluten-freeKetoLow-carbHigh-proteinGrill and BBQNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 30 min
  • Total 4 hr 45 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Charred tandoori chicken legs with red onion and lemon

Tandoori chicken is traditionally cooked in a clay tandoor oven; a hot grill gives you the same smoky char. The yogurt marinade tenderizes the chicken and the spices give it its deep red color.

Marinate it at least 4 hours, or overnight.

Instructions

  1. Score the chicken. Cut 2 or 3 deep slashes in each piece so the marinade can soak in.
  2. Marinate. Mix the yogurt, lemon juice, oil, garlic, ginger, spices and salt. Coat the chicken, cover and refrigerate 4 to 24 hours.
  3. Heat the grill. Heat the grill to medium-high, about 425°F, with a cooler zone on one side. Oil the grates.
  4. Grill. Grill the chicken over direct heat 4 to 5 minutes per side until charred, then move to the cooler side, cover, and cook 15 to 20 minutes more, until it reaches 175°F near the bone.
  5. Serve. Serve with sliced red onion, lemon wedges and cilantro.

Nutrition per serving (estimated)

490Calories
7 gCarbohydrates
1 gFiber
6 gNet carbs
79 gProtein
15 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeKetoLow-carbHigh-proteinGrill and BBQNo added sugar

Tips

  • No grill? Roast at 450°F on a rack over a sheet pan for 30 to 35 minutes, then broil 2 minutes for char.
  • Removing the skin lets the marinade reach the meat.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat on a sheet pan in a 375°F oven until hot through, or serve cold.

Questions about this recipe

Why is tandoori chicken red?
From paprika and chili; Kashmiri chili powder gives the classic color with mild heat.
How long should tandoori chicken marinate?
At least 4 hours, ideally overnight, but no more than 24 hours.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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