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Tandoori Barbecued Chicken recipe

Tandoori Barbecued Chicken recipe

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This is an adaptation of tandoori chicken using store-cupboard staples. Marinate the chicken overnight for a deliciously flavourful and tender chicken dish.

69 people made this

IngredientsServes: 6

  • 1.25kg (3 lb) chicken pieces, bone in
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon salt
  • 450g (16 oz) natural yoghurt, divided
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • handful chopped fresh coriander
  • 1 dessertspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Score the chicken parts to help absorb more flavour. Mix together the lemon juice and salt; rub into the chicken meat. Place chicken into a shallow dish.
  2. Place 1/2 of the yoghurt and the cumin, ground coriander, fresh coriander, paprika, turmeric, salt, pepper and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining yoghurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
  3. Preheat barbecue for medium heat.
  4. Remove chicken from the marinade; discard any remaining marinade. Barbecue the chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

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Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(44)

Reviews in English (38)

Used different ingredients.Excellent! I've made it several times, my family loves it. The last time I also added 2 chili peppers (chopped) to the marinade, which added some nice heat. Love it both ways!!As suggested, definitely brush off most of the marinade before bbq'ing-01 Mar 2010


Something else.Absolutely delicious! We didn't use the meat tenderiser and won't in the future. We cut the salt down to 1 tsp. We also used 1/2 tsp cayenne pepper instead of black pepper. Put it in a plastic freezer bag with about 2 kilos of organic drumsticks and squeezed the air out, marinated for 6 hours, then barbecued it over a charcoal fire. A really nice recipe!-15 Sep 2008


Maybe i should have brushed off some of the marinade but it tasted too much like cumin. I was expecting to taste some of the other spices in the marinade, but alls I could taste was cumin. The chicken was moist, but not what I was expecting. I will not make this again.-15 Sep 2008

Recipe Summary

  • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground turmeric
  • 1/2 cup plain yogurt
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • 3 tablespoons cooking oil

Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

Tandoori Barbecued Chicken recipe - Recipes

This BBQ tandoori chicken recipe was top of the agenda when I got the opportunity to cook on a kamado. The ceramic grill can heat up to the phenomenal temperatures that exactly mimic the traditional Indian clay oven called the tandoor so it sounded like a match made in heaven.

If using thin chicken breastsyou can cook on the traditional grill but the challenge is always to get the grill up to temperature, just don’t be afraid of a little burnt pieces. The whole premise to tandoori cooking is high temperature and the marinade forms a crust so that the meat remains moist inside. So if there’s a little blackening on the outside, well, what the hell, that's the way it's supposed to be.

So you can do this BBQ tandoori chicken recipe on a high temperature grill, but in my opinion it’s just not as good. If you can, invest in a ceramic barbecue – if you’re into Indian food you won’t regret it, in fact, when you’ve done chicken tikka too, you’ll wonder what took you so long to decide!

The other piece of equipment that you’re going to need for this recipe is a food processor. There’s loads in this marinade so don’t be afraid to marinade a few breasts extra and freeze them for a later cookout.

Note:- This marinade is yogurt based and works differently to other acid / enzyme based marinades so this style is best used overnight. Read my section on barbecue marinades to better understand this point.

Preparation Time:- 20 mins
Marinade Time:- 8 hours or overnight
Cooking Time:- 15 minutes

Total Time:- 8 hours 35 minutes


Check the food colouring labels because who knows what might be in there!


  • 8 chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • ½ lemon
  • 450 ml / ¾ pint natural yogurt
  • 150 ml / ¼ pint white wine vinegar
  • 1 large onion
  • 2 cloves garlic
  • 5cm / 2inch piece of fresh ginger
  • 4 teaspoons garam masala
  • 1 teaspoon chilli powder
  • 2 teaspoons paprika
  • ½ teaspoon orange food coloring
  • ½ teaspoon red food coloring


Remove any skin from the chicken breasts, squeeze the lemon juice over and rub in the salt and pepper. Place the chicken in a flat non metallic marinating bowl.

Chop the onion, garlic, ginger and throw them into the food processor, pour in the yogurt and vinegar and give it a good blitz. Add the remaining ingredients and give it another wizz.

Pour the mix over the chicken making sure that everything is covered and then leave for a minimum of 8 hours (preferably overnight) in the refrigerator.

Remove the marinade from the refrigerator a couple of hours before you plan to start cooking, that way you'll get the chicken breasts back up to room temperature and they'll cook through more evenly.

Extract the chicken breasts from the marinade, scrape off an excess and then pat dry on kitchen towel. This will ensure that the chicken breast crisps on the outside, if there's too much of the yogurt still on the chicken you'll just get a soggy mush.

For cooking on the kamado, cook over direct heat with the lid closed at approx 250°C or 475°F for 15 minutes turning the chicken once. (Note that the timing may need to be altered depending on the thickness of the chicken breast).

Using an instant read thermometer you need to be looking for 75°C or 170°F to ensure that they are cooked though. When you've hit the core temperature, take your bbq tandoori chicken breasts off the heat and allow them to rest for 10 minutes prior to serving.

Serve your BBQ tandoori chicken breasts in thick slices over shredded iceberg lettuce, tomato and cucumber slices and a wedge of lemon. Perhaps a little cucumber raita to finish off?


Cut the wings off the chickens. Remove the neck bone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary (Reserve the wings, neck, and skin for the stockpot).

Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes, 1/2 inch deep, 1 inch apart on the meat.

Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, then rub into the slashes and all over for 2 minutes. Cover and marinate for 1 hour.

Put all the ingredients of the marinade into the container of an electric blender or food processor and blend until reduced to a smooth sauce (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients).

Pour this marinade over the chicken pieces and mix, turning and tossing to coat all the pieces well (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken).

Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.

Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

To Roast In The Oven: Start heating the oven to 500-550 degrees F. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack.

Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

To Broil Indoors: Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil.

Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

To Grill Outdoors: Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil.

Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done.

The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken.

The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.

Recipe Summary

  • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed
  • 3 tablespoons lemon juice
  • 1 ½ tablespoons water
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground turmeric
  • ½ cup plain yogurt
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 ¼ teaspoons ground coriander
  • ¾ teaspoon ground cumin
  • ⅛ teaspoon cayenne
  • 3 tablespoons cooking oil

Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture turn to coat. Let marinate for 10 minutes.

Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

Menu Suggestions: Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.

Wine Recommendation: Spicy dishes such as this pair best with wines with low alcohol, high acidity, and a touch of fruitiness. Try an off-dry riesling from Oregon, California, or New York State.


    • 3 very young broiling chickens (about 2 - 2 1/4 pounds each)
    • 2 1/2 teaspoons unseasoned natural meat tenderizer
    • 1/3 cup lemon juice
  1. For marinade
    • 2 large cloves garlic
    • 1 tablespoon chopped fresh ginger root
    • 1 teaspoon ground roasted cumin seeds
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon red pepper
    • 1 teaspoon tandoori coloring, or 1 tablespoon paprika
    • 1/3 cup plain yogurt
    • _Usli ghee,_Indian vegetable shortening, or light vegetable oil for basting

BBQ tandoori chicken recipe

Spice up your BBQ chicken by making this flavoursome marinade. Quick and easy, the blend of cumin, coriander, turmeric and chilli will certainly go down well with your guests. This delicious BBQ tandoori chicken takes only 35 mins to whip up, plus marinating time. This recipe serves 4 people and is perfect in the summer months. Serve your BBQ chicken in buns with coleslaw and freshly prepared salad for a BBQ feast to remember. The rich tomato based marinade, sticky soy, chilli flakes and garlic work wonders together along with the tender chicken. You could try this marinade on other meats too like lamb or beef.

Super Recipes

Chicken Tandoori bbq :)

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We hope you got benefit from reading it, now let&rsquos go back to chicken tandoori bbq :) recipe. You can cook chicken tandoori bbq :) using 9 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Chicken Tandoori bbq :):
  1. You need 5 large chicken legs
  2. Take 6 tbsp tandoori masala spice
  3. You need 2 tbsp fresh grated ginger
  4. Use 2 tsp salt
  5. Prepare 2 tsp black pepper
  6. Provide 2 tsp salt
  7. Use 1 tsp ground cinnamon
  8. Provide 2 tsp dry crushed chilli
  9. You need 2/3 cup vinegar
Instructions to make Chicken Tandoori bbq :):
  1. Mix up all the ingredients in the big bowl.
  2. Spread all the chicken legs with the ingredients use the hands. Leave it over night in the fridge
  3. Preheat the bbq. Cook on medium and high about 35 - 45 minutes. For more crispness cook on high heat about 5 mnt in the last minute

If you find this Chicken Tandoori bbq :) recipe useful please share it to your close friends or family, thank you and good luck.

How to Bake Chicken Leg Quarters

Making tandoori chicken in an oven or over direct fire using an tandoor or grill yields the best results. This recipe is for stove top version which also yields a decent tandoori chicken which is not only moist and juicy but also tasty. You may either use a whole chicken leg or use thigh drumstick pieces interchangeably. Chicken pieces vary in size, be sure to cook whichever cut you use long enough to reach a safe internal temperature of 175°F.

Pre-heat oven to 400F temperature. Bake chicken uncovered for 45 minutes turning once. Broil for few minutes to brown the top & to give a smoky flavor!

If using an outdoor fire grill, cook chicken leg quarters for a total of 40 to 45 minutes over medium flame. Cover and cook for first 30 minutes and then grill without covering over direct fire. Keeping turning often and keep basting with oil to keep it moist.

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ended up baking this dish because it was chilly outside and we didn't have but a few hours to marinade. it turned out really well, only mushier than if grilled. but hey, indian food is usually pretty mushy anyway, right?

I haven't made this, but wanted to add suggestions for those who found this lacking in flavor. I have used another Tandoori recipe with good results that includes 1 teaspoon garam masala and 1/2 tsp chili powder. I don't think the recipe would taste like a Tandoori without these. Of course Tandoori should be flavorful, but not particularly hot, so you shouldn't expect that. If you want heat, go Vindaloo.

tried it twice- once, whole chicken breast and the second time, chicken breast cubed not very flavourful considering all the ingredients

Very flavorful - will make again. Substitued the lettuce (husband on restricted diet and unable to each lettuce)with a garbanzo bean salad flavored with Moroccan spices and Pita Bread.

Simple dish to make. It's nice on a hot day. The chicken was very moist, but flavors were not that impressive. Iɽ probably make it again

Wow! What a taste sensation! I don't remember tandoori chicken as being this spicy and good. I used skinless chicken parts, doubled the cayenne ( per one reviewer's suggestion), and substituted garam masala for half of the cumin and cinnamon and mixed spices. I think I used 1 t. garam masala since I couldn't decide whether to make this recipe or another Chicken Tandoori on this site. The latter calls for garam masala. This ranks right up there with Jamaican Jerk Burgers for favorite grill recipes.

This was a great receipe - really yummy chicken - I didn't have access to a grill so I cooked it in grapeseed oil in a pan. I would suggest cutting it into smaller pieces ahead of time rather than after. It also went great with braised lentils receipe on this site

Excellent flavors! The chicken came out moist and tender (practically fell apart on the grill!). Marinated a little longer than called for to get a stronger flavor and more tender texture. All seven dinner guests loved it!

I tried this recipe twice. First, I followed the recipe exactly. I found it to be very flavourful. However, I thought it could be spicier (i.e. hotter). I grilled my chicken on the George Foreman grill and it came out so tender and juicy! I used the chicken on a fresh salad, on a pita sandwich, and in a stir-fry. For my second attempt at the recipe, I made a few alterations. I doubled the amount of cayenne pepper. Instead of making grilled chicken with the marinated chicken, I made a chicken curry. I sauted onions, mustard seeds, and fennel seeds. I added the marinated chicken and some finely chopped tomatoes. It was fabulous!

I just love this recipe. It is simple, yet yummy. I didnt even marinate overnight, as I had forgotten to do that one step. My chicken breasts probably marinated about eight hours. My grill was out of gas, I was informed by my husband, so I ended up having to pull out my George Foreman grill. With all of these setbacks, this still gets three forks from me. Everyone loved it!

I marinated my chicken for 2 days, but it didn't seem to pick up much flavour. The marinade was good and spicy, but it didn't really permeate the meat. Iɽ like to try this again. Maybe I should make slits in the meat before marinating?

The marinade can be reduced over the stove until desired consistency for a sauce or for basting at the last minute.

The recipe is great. especially when you feel like trying your own hand at the stuff you can find at the Indian restraunt down the road. The Tandoori I'm familiar with is usually bright red apparently, there is Tandoori dye that is available from Indian market that can achieve this color. I substituted about 1.5 Tbl. Paprika (a tip I got elsewhere on the net) but the color still fell short.

Wow is this good! Now, please don't scream I did make a substitution! I had no plain yogurt in the house (odd for us!), and used apricot/mango with ginger instead! It was wonderful (Horizon Organics makes this, and it's not too sweet). I also used lime juice in place of lemon. I put the whole thing in a ziploc, and left it all day. What a wonderful flavor! Even the kids asked for seconds. I served it with the pineapple apricot salsa (on this site, but I subbed mango jam), and a wild rice salad. With some warm naan, it was a great meal. This will definitely be a frequent addition to our dinner table. (Would make great skewers)

Loved the chicken- only marinated it for 2 and 1/2 hours and it was tender and delicious! I added a little bit of crushed red pepper flakes, too.

Very easy. The kids ate it! I will bring this one camping. I think some chopped red peppers to the salad would be a nice touch.

superb. i let this marinate for 3 days. bordering on unsafe, but i couldn't resist the thought of the most succulent yogurt-marinated chicken. what a payoff. iɽ seriously suggest grilling over open flame if at all possible try to avoid the broiler. but make sure you oil the rack properly. the chicken is very delicate and it will tear. i'll bet seasoned charcoal would be an interesting twist. can anyone think of a way to use the marinate for something? i hated to throw it out.

I really took liberty with this recipe because I could tell it was good. I made it as an appetizer. I also grilled the day ahead. I cut the ckicken into thin strips before marinating. Then I threaded onto 8" bamboo skewers, and grilled. I did this the night ahead and covered tightly with foil in an oven proof pan. I reheated in the oven for 20 minutes until warm. Served warm or room temp is delicious. any questions e-mail me.

This was very easy to make. I had all the ingredients on hand and it was a snap. I marinated for about 3 1/2 hrs. and then grilled skewers with green and red bell peppers, red onion, cherry tomatoes and mushrooms and it was delicious over a wild/brown rice pilaf. Just the right amount of spiciness so that my young son could eat it as well. This is a keeper in this house!

Excellent flavor. Chicken very fragrant and mellow. I marinated chicken for less than 4 hours, cut slits into the boneless breast meat, and came away with succulent, well-seasoned grilled gems! For extra KICK, I finely chopped three chili peppers and added it to the marinade. Served it over coconut-pepper rice and a side dish made from potatoes and chick peas (subtle sweetness of the coconut a good balance to the zesty chicken). My boyfriend's culinarily discerning Indian co-workers were very impressed!

My husband and I thought the recipe was kind of bland. I marinated the chicken for about 24 hours, and yet it didn't seem like the chicken got much more flavor to it..just a hint. It wasn't spicy either, which is what I was looking for.

This had a wonderful flavor. I didn't have time to marinate the chicken the night before so I cut it into 1 inch chunks, marinated them for 4 hours then stuck them onto skewers and put them under the broiler. I'll be making this one again.

Made this recently for a dinner party and it went over very well. It has a nice grilled flavour and goes well with the salad as a whole meal. It wasn't very spicy but you could easily adjust to taste. A definite keeper for the grill!

This is a great weeknight meal! Instead of the salad, I served the chicken on Near East's Toasted Almond Pilaf. The pilaf provided a wonderful additional flavor and offered interesting texture. The meal went very well with a California Syrah.

This is the second time making the dish and we just love it. It is very, very easy. Can marinate the same day and still tastes great. Grilled on an indoor pan and tasted just as good.