- For the Entire Month Of June, Beer Salami & Hot Toscano Salami Are On Sale - Just $10 Each With Member Discount! -

Tandoori Style Marinated Chicken

Tandoori Style Marinated Chicken

Feeds: 3-4
Prep: 3-6 hours
Cook: 1 hour 
Difficulty: Easy
T = Tablespoon; t = Teaspoon


3-4 lbs BRD Whole Chicken or parts; drums, thighs or wings.

2 cups plain yogurt; whole fat
3 T lemon juice
4  garlic cloves; minced
1 T fresh cracked black pepper
1 T Garam Masala or Ras el Hanout; or any other spice mix you like.

  • Using a sharp knife, score the the thickest part of the meat to allow more surface area for the marinade.
  • Combine yogurt, lemon juice, garlic, pepper and spice blend in a ziplock bag.  Add Chicken.
  • Let rest in the fridge, in a bowl for 3-6 hours.  Flipping every time you open the fridge.

  • Set one rack to the highest position and another to the middle position. Set broiler to high.
  • Salt chicken and place on a sheet tray (and preferably with a rack or chunked veggies like onions and carrots to encourage airflow) and place under the broiler until light to golden brown. 3-5 mins.  Turn chicken and repeat for other side.
  • Once the chicken is the color you want, turn oven from broiler to bake, setting at 325 F and move baking sheet to middle rack.  Leave the door open for a minute to allow the oven to cool to temperature.
  • Turn oven back to broil and blast the chicken for another minute or two to finish the crisp on the skin.

  • Preheat coals or turn all burners to full blast.
  • Remove chicken from bag and rinse off excess marinade with gently running water.  Pat dry with a paper towel.  Set aside to air dry as much as possible; until the skin feels tacky.                                                                                                                                       
  • Spread lit coals on one side of the grill (allow to preheat for 10-15 mins) or if using a gas grill, keep all burners on. Cook until light to golden brown, flip and repeat. About 3-4 mins on each side. 
  • Move chicken to the indirect heat side of the grill, opposite the coals or turn off half of the burners on one side and shut lid.  
  • Bake for 20-25 mins until internal temperature reaches 155-160F degrees with thin, crispy skin.                                                                                                                                           
  • Move chicken back to direct heat and finish until slightly spotty with black bits.  


  • Let meat rest for a few minutes and serve with rice and roasted summer veggies like tomatoes, onions and eggplant.