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Tandoori Grilled Chicken

Tandoori Grilled Chicken makes the perfect summer meal that you can marinate the day before and throw on the grill when you get home.  The tandoori marinade is full of flavor and the turmeric makes this a superfood to add to the list.

Tandoori Grilled Chicken on red plate


When you think of superfoods you might not think of spices, especially turmeric, but it is a powerful spice.  

Not only is the flavor rich and bold, but it also offers your body nutritional benefits.  

I use turmeric a lot in many of the dishes I cook from this Moroccan Carrot Red Lentil Soup to this Indian Spiced Vegetable Chickpea Soup to this Curried Chicken and Rice Casserole.  

Today’s Tandoori Grilled Chicken is the perfect summer dish to add to your  grilling rotation.

I don’t know about you but I love easy grilling recipes like this Grilled Turkey Breast or these Grilled Chicken Thighs with Brown Sugar.

The marinade comes together in 10 minutes and your grill does the rest of the work.

When I recently asked you guys what you wanted more of this spring and summer the overwhelming answer was grilling. I have to agree with you guys. Grilling is so easy and minimal clean up!

Tandoori Grilled Chicken close up

If you aren’t familiar with turmeric it is a plant and turns into a bright yellow spice.  

It is a great way to add color and spice to your dishes and is often used in curry dishes.  

It is an anti-inflammatory agent and for many years has been used in medicinal medicine.  

In today’s Tandoori Grilled Chicken recipe there are actually a wide variety of spices used including ginger, cumin and cayenne red pepper that create a wonderful marinade mixed with the yogurt. 

I love marinading my chicken before grilling because it helps to hold in the juices while it grills, creating a tender chicken breast with tons of flavor. 

Tandoori Grilled Chicken with cilantro


SPICES: The warm, rich spices create the perfect marinade for this chicken. Paprika, chili powder, turmeric, cayenne red pepper and cumin are the stars of the spice mix. 

YOGURT: Do you ever use yogurt marinades? They are my favorite. The yogurt helps to lock in the flavors and juices of the chicken. I used plain yogurt but Greek yogurt works too. 

CITRUS: Lime Juice adds acid and sweetness to the marinade. 

GINGER: Freshly grated ginger is one of the best ways to add flavor to a dish. Today’s marinade uses 2 Tablespoons freshly grated ginger. If you don’t have fresh on hand you can always substitute ground ginger in its place. 



Eggplant Salad


Za’atar Roasted Carrots 

Tandoori Grilled Chicken on red plate

Tandoori Grilled Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Tandoori Grilled Chicken makes the perfect summer meal that you can marinate the day before and throw on the grill when you get home. The tandoori marinade is full of flavor and the turmeric makes this a superfood to add to the list.


  • 1.5 pounds boneless skinless chicken breasts or chicken thighs
  • 1 cup plain yogurt {I used low fat yogurt but you can also use Greek yogurt}
  • 1 Tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne red pepper
  • 1 Tablespoon lime juice
  • 3 garlic cloves, minced
  • 2 Tablespoons fresh ginger, grated
  • Garnish with fresh cilantro and lime wedges


  1. In a medium bowl mix together the yogurt, paprika, chili powder, salt, turmeric, cumin, cayenne red pepper, lime juice, minced garlic and fresh ginger.
  2. Place the chicken breasts in a large ziplock bag and pour the yogurt marinade in. Close the bag and start massaging the yogurt marinade into the chicken with your hands until well coated.
  3. Place the chicken in the refrigerator to marinade overnight or at least 2 hours.
  4. When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator.
  5. Preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts as it cooks. You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes us about 6 or 7 minutes per side but varies}. Check all the pieces of chicken to be certain that they are cooked.
  6. Once done remove from the grill and cover and allow to rest for about 5 minutes then serve. Garnish with freshly chopped cilantro and lime wedges.

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