Tandoori Chicken

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 25 mins Remove and discard skin from chicken pieces. Cut deep slits into the meat to allow the marinade to penetrate. Place into a shallow dish. Season chicken on both sides with lemon juice and salt. Let sit for 20 minutes to tenderize. (25 minutes)

Recipe View 10 mins In a medium bowl, whisk together the yogurt, onion, garlic, garam masala, ginger, and cayenne pepper until smooth and well combined. Stir in the red and yellow food coloring, if using, until the marinade is a uniform color. (10 minutes)

Recipe View 24 hrs Generously spread the yogurt mixture over the chicken, ensuring each piece is thoroughly coated. Cover the dish tightly and refrigerate for a minimum of 6 hours, or preferably overnight (up to 24 hours). The longer the marination, the more intense the flavor. (6-24 hours)

Recipe View 10 mins When ready to cook, preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking. Remove chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. (10 minutes)

Recipe View 25 mins Place the marinated chicken pieces on the preheated grill. Cook until no longer pink inside and the juices run clear when pierced with a fork. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn the chicken occasionally to ensure even cooking and prevent burning. (20-30 minutes)

Recipe View 5 mins Once cooked through, remove the chicken from the grill and transfer to a serving platter. Garnish with freshly chopped cilantro and lemon wedges. Serve immediately. (5 minutes)