Tandoori-Spiced Grilled Chicken

July 8, 2021

Tandoori-Spiced Grilled Chicken

I don’t choose the recipes I post on this blog based on whether they photograph well or not.
I always aim to take good pictures of the food I make because it might be an incentive for the reader to try that particular recipe. However, sometimes ugly food is the tastiest food.
And just because it doesn’t photograph well, it shouldn't matter, how it tastes is what is really important, right?

Tandoori-Spiced Grilled Chicken
Enters this uh-mazing Tandoori-Spiced Grilled Chicken.
Say goodbye to old boring grilled chicken. This dish gets its bold flavors from a marinade made from a blend of spices, cilantro, lemon juice, and oil to form a thick paste.
After a couple of hours in the marinade, the chicken soaks up all the flavors.

Tandoori-Spiced Grilled Chicken
The chicken is then grilled and ends up being moist, tender, and anything but short on flavor.
The color is gorgeous but for some reason it doesn’t show up in the pictures.
For this recipe I like to use chicken breast cut into cutlets because they get nicely imbued with the marinade and don’t get dried out on the grill. You can use chicken thighs for a more intense taste.
Finished with a spritz of lemon juice this delectable Tandoori-Spiced Grilled Chicken is anything but mundane and boring!

Tandoori-Spiced Grilled Chicken                                                                                                    Print this recipe!
Adapted from TheWashingtonPost

Serves 4

1 lb / 453 gr chicken breast, sliced into cutlets


2 garlic cloves, peeled
1-inch piece fresh ginger, peeled
1 cup fresh cilantro (or parsley)
2 tablespoons vegetable oil (I used avocado oil)
2 tablespoons lemon juice
1 tablespoon water
½ teaspoon ground cumin
½ teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon sweet paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon salt
¼ teaspoon ground black pepper


Place garlic and ginger in the bowl of a food processor (or blender), pulse until finely chopped. Add cilantro (or parsley), oil, lemon juice, water, and all of the spices and pulse until a smooth paste forms. You might need to stop and scrape down the sides as needed.
Place chicken cutlets in a shallow dish (or a Ziploc bag), pour marinade over it, and toss to coat. Cover (or seal) and refrigerate for at least 2 hours (up to 10 hours).
When ready to cook, prepare your grill (gas or charcoal) or preheat a grill pan over medium-high heat.
Grill without moving the chicken until it develops grill marks, about 6 to 7 minutes. Flip on the other side and grill until cooked through.
Serve sprinkled with chopped cilantro (or parsley) and lemon wedges.

Nutrition facts

One serving yields 234 calories, 9 grams of fat, 5 grams of carbs, and 22 grams of protein.


  1. Made this the other day and enjoyed it! I broiled it in the oven rather than grilling because we don't have a great grill setup. I have three more meals of it in the freezer. Even though it is not red like you expect tandoori to be, it had that great Indian taste. Thanks!

    P.S. I think it photographed fine! Keep the good stuff coming! :-)

  2. I made these tonight, and they are delicious!