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Spice things up with this vibrant tandoori chicken! Marinated in aromatic spices and yogurt, then grilled to perfection, it’s bursting with flavor and pairs wonderfully with fluffy naan.
In a large bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, cayenne pepper, and salt to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat and brush the grates with cooking oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off, then place on the grill.
Grill the chicken pieces for about 30 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Garnish with fresh cilantro and serve hot with naan and your favorite sides.
