Grilled Tandoori Chicken Ala Mareesme
Experience the smoky, spiced perfection of Grilled Tandoori Chicken Ala Mareesme, a flavorful fusion dish that reimagines the classic Indian tandoori chicken with a vibrant coastal twist. Featuring tender, bone-in chicken thighs marinated in a zesty blend of Greek yogurt, lemon juice, and bold spices like garam masala, Kashmiri red chili powder, and turmeric, this recipe promises juicy, charred goodness in every bite. Perfectly grilled to achieve a golden-crisp exterior, the chicken is then garnished with fresh cilantro and served alongside zesty lime wedges and crunchy onion slices for a refreshing balance. Ready in just under an hour with minimal prep time, this recipe is ideal for summer barbecues or casual dinners. Elevate your grilling game with this irresistible combination of aromatic spices and smoky flavors that’s sure to become a favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skinless)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1.5 teaspoons Kashmiri red chili powder (or paprika for milder heat)
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (for garnish, chopped)
- 1 cup Onion slices (for serving)
- 4 pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, coriander, turmeric, chili powder, garam masala, salt, and vegetable oil. Mix well to form a smooth marinade.
Score the chicken thighs lightly with a sharp knife to allow the flavors to penetrate. Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature of the chicken reaches 165°F (74°C) and it develops a slight char.
Remove the chicken from the grill and let it rest for 5 minutes.
Garnish the grilled tandoori chicken with chopped cilantro, and serve hot with onion slices and lime wedges on the side.
Enjoy your Grilled Tandoori Chicken Ala Mareesme!
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.6 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
