Juicy Tandoori Chicken: Grill-Ready & Gluten-Free!
Tandoori chicken: craft this flavorful, gluten-free dish at home with a rich yogurt and spice marinade. Achieve juicy results with oven baking.
Ingredients
- 6 chicken leg quarters
- ½ cup Greek yogurt
- ½ tsp lime juice
- 2 tsp cayenne
- 1 tsp freshly grated ginger
- 1 tsp ground cumin
- 2 tsp smoked paprika
- ½ tsp garam masala
- ¼ tsp turmeric powder
- 1 tbsp salt
Instructions
- In a large bowl, combine Greek yogurt, lime juice, cayenne, ginger, cumin, paprika, garam masala, turmeric, and salt. Stir thoroughly.
- Add chicken leg quarters to the marinade, ensuring all pieces are completely covered.
- Marinate the chicken for at least 2 hours, or overnight in the refrigerator for best results.
- Preheat your oven to 350°F (175°C). Line a sheet tray with baking paper.
- Remove chicken from marinade, gently shaking off excess. Reserve remaining marinade for basting. Place chicken on the prepared baking sheet. Bake for 20 minutes.
- After 20 minutes, remove chicken from oven and generously brush with reserved marinade. Return to oven and bake for an additional 45 minutes, or until chicken reaches 165°F (74°C).
- Serve hot with rice, fresh chives, and a wedge of lime. Enjoy this flavorful meal!
- Garnish with fresh cilantro for an extra touch of flavor and color.
Video
Notes
- For the most intense flavor, marinate the chicken for at least 6-8 hours, or even better, overnight. I once tried to rush it with only an hour, and while still good, it lacked that deep spice penetration.
- Use a meat thermometer to ensure your tandoori chicken is perfectly cooked. It should reach an internal temperature of 165°F (74°C) in the thickest part of the thigh for food safety.
- Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a meat thermometer to ensure your tandoori chicken is perfectly cooked. It should reach an internal temperature of 165°F (74°C) in the thickest part of the thigh for food safety.
- Store leftover tandoori chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.