Penzeys Tandoori Style Grilled Chicken
Transport your taste buds to the heart of Indian-inspired cuisine with this Penzeys Tandoori Style Grilled Chicken recipe, a delightful fusion of smoky, spicy, and tangy flavors. Bone-in, skinless chicken thighs or drumsticks are marinated in a rich blend of Greek yogurt, lemon juice, minced garlic, fresh ginger, and the vibrant Penzeys Tandoori spice mix, enhanced with turmeric and a touch of cayenne for customizable heat. The marinade deeply infuses the chicken, thanks to shallow slashes that allow the bold flavors to penetrate, while grilling over medium-high heat creates a beautifully charred, smoky finish. This quick-to-prep recipe delivers tender, juicy results in just 25 minutes of cooking, making it perfect for weeknight dinners or casual gatherings. Garnished with fresh cilantro and served with lime wedges, this dish pairs beautifully with naan, rice, or a refreshing cucumber salad for a complete and satisfying meal. Perfect your grilled chicken game with this crowd-pleasing recipe that’s bursting with color, flavor, and aroma.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs or drumsticks (bone-in, skinless preferred)
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Penzeys Tandoori spice blend
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cayenne pepper (adjust for spice level)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Optional: Lime wedges (for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, Penzeys Tandoori spice blend, turmeric, cayenne pepper, and salt. Mix until a smooth marinade forms.
Using a sharp knife, make shallow slashes on the chicken thighs or drumsticks to allow the marinade to penetrate deeper.
Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Brush the chicken lightly with vegetable oil for an extra charred finish.
Place the chicken on the grill. Cook for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. The chicken should have a slightly charred, smoky appearance.
Transfer the grilled chicken to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Enjoy your flavorful Penzeys Tandoori Style Grilled Chicken alongside naan bread, rice, or a light cucumber salad.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 783 mg | 17% | |
*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.
