Indian food is the most common cuisine ordered at the GWD household when I’m not grillin something up. The whole family enjoys the flavorful and aromatic dishes. I wanted to replicate a homemade and grilled, of course, favorite Tandoori Chicken leg quarters. Chicken is such a great protein for marinades. You can really play around with flavors to transform a plain piece of meat into something out of this world. This tandoori chicken was grilled to perfection, tender and flavorful and enjoyed by the whole family. You can prep this dish the night before in the marinade and just pop it on the grill the following day for dinner.
How to make the tandoori marinade.
This tandoori marinade is full of amazing Indian inspired flavors. For the base, add plain whole milk yogurt into a mixing bowl. Next add ginger and garlic paste and freshly squeezed lemon juice. You can substitute the pastes for freshly grated garlic and ginger for stronger and fresher flavors. Mix it all together and start adding the spices. Spice mix consists of cumin, coriander powder, garam masala, fenugreek, chili powder, paprika and salt. Mix it into the yogurt base and it’s time to marinate the chicken.
I went with chicken quarters. Any cut of chicken will work for this recipe. The reason for choosing quarters was because they are fattier and more flavorful.
Before dunking the chicken in the marinade, pull the skin off since you want the meat to absorb as much of the marinade as possible. Also, cut slits on the meat for maximum flavor. For best results, marinate the chicken overnight, but if pressed for time, marinate for at least 1 hour.
Preheat the grill to 400 degrees and set it for direct heat. Place the marinated tandoori chicken leg quarters on the grill and flip every 2 minutes for about 15 minutes or until they reach an internal temperature of 175 degrees. Let them rest for 10 minutes. Enjoy!
Printer friendly recipe and video below:
- 4 Chicken leg quarters
- 1 Lemon
- 1 cup Plain whole milk yogurt
- 1/3 cup Olive oil
- 2 tbsp Garlic paste
- 2 tbsp Ginger paste
- 1 tbsp Fenugreek
- 1 tbsp Chili powder
- 1 tbsp Paprika
- 1 tbsp Salt
- 2 tsp Cumin
- 2 tsp Coriander powder
- 1 tsp Garam masala
- For the marinade, in a mixing bowl add plain yogurt, garlic and ginger paste and freshly squeezed lemon juice. Next, mix in the dry spices which consist of cumin, coriander powder, garam masala, fenugreek, chili powder, salt and paprika.
- Pull the skin off the chicken leg quarter to help absorb the marinade. Cut slits on the meat for maximum flavor. Marinate the chicken overnight, but if pressed for time, marinate for at least 1 hour.
- Preheat the grill to 400 degrees and set it for direct heat.
- Place the marinated tandoori chicken leg quarters on the grill and flip every 2 minutes for about 15 minutes or until they reach an internal temperature of 175 degrees.
- Let them rest for 10 minutes.
Check out the Recipes Page for other tasty ideas!