Tandoori-Spiced Chicken Recipe

Name: Tandoori-Spiced Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain 2% reduced-fat Greek yogurt; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon grated fresh gingerroot; 1 tablespoon paprika; 1 tablespoon canola oil; 2 teaspoons ground coriander; 2 teaspoons ground red pepper; 1 teaspoon turmeric; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/2 teaspoon dry mustard; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 4 garlic cloves, minced; 4 bone-in chicken leg-thigh quarters; cooking spray

Servings: persons

3/4 cup plain 2% reduced-fat Greek yogurt
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated fresh gingerroot
1 tablespoon paprika
1 tablespoon canola oil
2 teaspoons ground coriander
2 teaspoons ground red pepper
1 teaspoon turmeric
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
4 garlic cloves, minced
4 bone-in chicken leg-thigh quarters
cooking spray

1
In a large zip-top bag, combine all the ingredients, except for the chicken and cooking spray.
2
Run a boning knife straight down each chicken thigh and drumstick, as if to begin deboning. These pockets will allow some of the marinade to get into the meat, and will permit more even cooking later on.
3
Add the chicken to the yogurt mixture. Massage and turn the chicken legs to ensure that they're liberally coated with yogurt and spice. Get some marinade in those thigh and leg bone pockets.
4
Refrigerate for 4 hours to overnight. Longer is better.
5
Fire up a grill to medium-high heat. Indirect heat is best for this dish.
6
Coat a grill rack with cooking spray and place it over the unheated side of the grill, away from the flames.
7
Grill the chicken legs for 20 minutes on each side, with the grill covered, brushing with remaining marinade every 5 to 7 minutes.
8
Move the chicken to the heated side of the grill. Grill 2 minutes on each side or until lightly charred.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup plain 2% reduced-fat Greek yogurt, 1 teaspoon grated lemon zest, 2 tablespoons fresh lemon juice, 1 tablespoon grated fresh gingerroot, and more.

Yes, Tandoori-Spiced Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori-Spiced Chicken

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