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    You are in: Home / Recipes / Grilled Tandoori Chicken Recipe
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    Grilled Tandoori Chicken

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 1 min

    4 hrs

    1 min

    nomnom's Note:

    Thanks to Shawn Sidey and Celebrity Kitchens. Easy, delicious stuff. Enjoy with grilled naan bread (try it dotted with hot sauce;), Curried Tomato Chutney, and Cucumber-Mint Raita. You can pick up tandoori paste in indian food stores or indian sections of supermarkets (got mine at my Super G)

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    Units: US | Metric


    1. 1
      Clean and defat breasts.
    2. 2
      Place in a large bowl.
    3. 3
      Process remaining ingredients to a uniform sauce.
    4. 4
      Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
    5. 5
      Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
    6. 6
      Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
    7. 7
      TO ROAST: Preheat oven to 500-550*F.
    8. 8
      Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
    9. 9
      Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
    10. 10
      Basting is unneccessary because the enclosed environment prevents excessive dryness.
    11. 11
      TO BROIL INDOORS: Preheat broiler.
    12. 12
      Spray grill with nonstick to prevent sicking.
    13. 13
      Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
    14. 14
      Turn and cook another 10 minutes or until cooked through.
    15. 15
      TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
    16. 16
      Brush with extra marinade.
    17. 17
      Let chicken cook WITHOUT turning for 10 minutes.
    18. 18
      Turn, baste other side, and cook another 10.
    19. 19
      Continue cooking, turning every 10 minutes until done.

    Ratings & Reviews:

    • on April 30, 2010


      I used Patek's tandoori paste in this recipe and the optional red pepper flakes. I mixed the ingredients in a large zip bag, added the chicken breasts, and smushed it around a bit to coat everything. I left it in the bag to marinate and flipped the bag occasionaly. I completely ignored the instructions on marinading at room temp for 4 hours and the long grilling time. Grilling on a indoor contact grill took approx 8 minutes and the chicken was cooked, but still juicy. Served with cilantro rice and Asian slaw.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Tandoori Chicken

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 139.7
    Calories from Fat 13
    Total Fat 1.5 g
    Saturated Fat 0.4 g
    Cholesterol 68.7 mg
    Sodium 87.4 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.0 g
    Sugars 1.0 g
    Protein 28.1 g

    The following items or measurements are not included:

    tandoori paste

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