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–+ servings
Tandoori Grilled Chicken

Irresistibly Juicy Tandoori Grilled Chicken Recipe

Enjoy a flavorful journey with this Low Carb Tandoori Grilled Chicken recipe, perfect for gluten-free meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 legs
Course: Lunch
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 legs Chicken Legs Substitute with bone-in, skin-on chicken thighs for a richer flavor.
  • 1 cup Plain Greek Yogurt Regular plain yogurt works in a pinch.
  • 1 tablespoon Ginger, Grated Can swap in ground ginger at ¼ teaspoon for every tablespoon.
  • 1 tablespoon Paprika Regular paprika is a non-smoky alternative.
  • 3 cloves Garlic, Minced Use ⅓ teaspoon of garlic powder per clove if necessary.
  • 1 teaspoon Ground Cumin No substitute for its unique flavor.
  • 1 teaspoon Turmeric Curry powder can replace it in equal amounts.
  • ½ teaspoon Cayenne Chili powder can be used for milder spice.
  • 1 teaspoon Coarse Salt No substitutes needed here.
  • 2 tablespoons Olive Oil Any cooking oil can do the job.
For Serving
  • ¼ cup Cilantro, Chopped Replace with parsley if preferred.
  • 2 whole Lime, Cut in Wedges Lemon can be used instead.

Equipment

  • Grill
  • Mixing Bowl
  • Whisk
  • measuring cups
  • Instant-Read Thermometer

Method
 

Step-by-Step Instructions
  1. Gather all the necessary ingredients for your Tandoori Grilled Chicken, including chicken legs, Greek yogurt, and spices.
  2. Rinse the chicken legs thoroughly under cold water and pat them dry with paper towels.
  3. In a mixing bowl, combine Greek yogurt, grated ginger, paprika, minced garlic, ground cumin, turmeric, cayenne, salt, and olive oil. Whisk together until smooth.
  4. Pour the marinade over the chicken legs and massage it into the chicken. Cover with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat your grill to high heat, aiming for around 450°F (230°C). Lightly oil the grill grates.
  6. Grill the marinated chicken legs for about 10 minutes on one side until charred.
  7. Flip the chicken legs and grill for an additional 10 minutes, checking for doneness with a thermometer (should reach 165°F for safe eating).
  8. Remove the chicken from the grill and let it rest for about 5 minutes before serving. Garnish with chopped cilantro and serve with lime wedges.

Nutrition

Serving: 1legCalories: 320kcalCarbohydrates: 3gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Allow chicken to marinate overnight for enhanced flavor. Adjust spice levels to taste.

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