easy grilled tandoori chicken

How To Make easy grilled tandoori chicken

• 1

  In a small pan on medium, heat the oil. Add garam masala, paprika, coriander, cumin, turmeric, cinnamon and cayenne. Heat and stir until fragrant, about 2 minutes. Be careful no to let it burn! Remove from heat and let cool completely.
• 2

  Whisk the cooled spice mixture in yogurt, then add lemon juice, garlic, ginger and salt. Scoop marinade into a zip top bag.
• 3

  Cut 3 deep slashes (to the bone) into the thighs, and drop into the marinade and squish them around, making sure the marinade gets into the slashes. Place into refrigerator and chill for at least 8 hours.
• 4

  Prepare the grill so that one side is hot, (over direct heat), the other side cooler, (not over direct heat). If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
• 5

  Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes, depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Take off the grill as soon as juices run clear so it doesn't over cook.
• 6

  Let it rest for at least 5 minutes before serving. Serve with lemon wedges, and grilled sliced onions.
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