Oh, how I love a good piece of marinated chicken…and this tandoori chicken marinade might just be my favorite recipe. It has all the traditional flavors my local Indian restaurant serves up, with smooth yogurt, spicy ginger, and garam masala, but it’s made with love in my own kitchen. This tandoori marinade helps the chicken char beautifully on the grill, and I’m obsessed with how simple it is to make.
Tandoori Marinated Grilled Chicken Recipe
I usually whip up this tandoori chicken marinade in the morning and leave the chicken to marinate all day. The flavor only gets better the longer I let it sit! But if you’re short on time, even an hour is enough for the flavors to develop. And once this tandoori-marinated chicken is on the grill, the smell alone makes it worth the wait!
With easy-to-find ingredients and minimal hands-on time, this Indian yogurt marinade is my go-to choice for summer cookouts, weeknight dinners, and everything in between. I love making grilled tandoori chicken breasts like I show you here, but it’s also delicious for baked tandoori chicken thighs and other cooking methods.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Double the Marinade!
If you’re cooking for a crowd, I recommend doubling this tandoori marinade recipe and using it to marinate both grilled chicken breast and vegetables. Bell peppers, onions, and zucchini are great options for grilling alongside the marinated chicken.
Tandoori Chicken Marinade Recipe
Ingredients
- 1½-2 pounds boneless, skinless chicken breasts (*)
For the Marinade:
- ¾ cup plain yogurt (**)
- 3 cloves garlic (minced)
- 1 inch fresh ginger (minced***)
- 1 tablespoon olive oil
- 2 teaspoons ground garam masala
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice (from ½ of a small lemon)
Instructions
Marinate:
- Place all marinade ingredients in a large sealable plastic bag. Mix to combine.¾ cup plain yogurt, 3 cloves garlic, 1 inch fresh ginger, 1 tablespoon olive oil, 2 teaspoons ground garam masala, 1 teaspoon chili powder, ½ teaspoon ground turmeric, ½ teaspoon kosher salt, 1 tablespoon lemon juice
- Add the chicken breasts to the bag and toss gently to coat them in the marinade. Seal the bag.1½-2 pounds boneless, skinless chicken breasts
- Place the bag of marinade and chicken in the refrigerator for at least 1 hour, or up to 8 hours.
Grill:
- When ready to cook, heat the grill to medium-high heat (375-450°F).
- Once hot, place the chicken breasts on the grill. Cook for 6-8 minutes, flip, and cook for another 6-8 minutes until the chicken is slightly charred on the edges and cooked through (165°F internal temperature). Serve and enjoy.
Notes
- Add 1-2 extra teaspoons of turmeric to the marinade for truly vibrant tandoori chicken.
- Marinate the chicken for 1-8 hours for best results.
- Always throw away any leftover marinade that has come into contact with raw chicken.
- Preheat your grill and oil the grates to prevent sticking.
- Bring chicken to room temp before placing it on the grill.
- For the juiciest results, take chicken off the grill round 162°F, tent it in foil for 5-10 minutes, and let the temperature rise to 165°F before consuming.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Grilled Tandoori Chicken Breast Step by Step
Make the Marinade: Add ¾ cup of plain yogurt, 3 minced cloves of garlic, 1-inch of fresh minced ginger, 1 tablespoon of olive oil, 2 teaspoons of ground garam masala, 1 teaspoon of chili powder, ½ teaspoon of ground turmeric, ½ teaspoon of kosher salt, and 1 tablespoon of lemon juice to a large resealable bag and mix.
Marinate the Chicken: Add 1½-2 pounds of boneless, skinless chicken breasts to the bag. Seal the bag and massage the yogurt marinade into the chicken until it is evenly coated. Place the sealed bag with the chicken and tandoori marinade in the refrigerator for at least 1 hour–or up to 8 hours for maximum flavor.
Grill the Chicken: Once the chicken has had enough time to marinate, preheat your grill to medium-high heat (375-450°F). Remove the chicken from the bag and discard any excess yogurt marinade. Place the tandoori chicken on the grill and cook for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F. Serve hot and enjoy!
How to Store and Reheat
Store leftover tandoori grilled chicken in an airtight container in the refrigerator for up to 3 days. Cover it with foil and reheat in the oven at 350°F for about 15 minutes, or until properly heated through.
Always throw away any marinade that has come into contact with raw chicken. It cannot be reused or saved.
How to Freeze
These tandoori marinated chicken breasts freeze really well. Place the cooked chicken in a freezer-safe, resealable bag and remove as much air as possible before sealing. Freeze up to 3 months, and thaw overnight in the refrigerator before reheating.
Leave a Reply