You are here: Home » Recipes » Tandoori-Style Grilled Chicken Tandoori-Style Grilled Chicken Recipe by Our Cookbook Collection Yield 8 servings “If you love South Asian flavors, give this a try.” High Cotton Food Styling & Photography PrintEmail Ingredients Tandoori Marinade:2 cups plain whole-milk yogurt2 tablespoons fresh lemon juice2 tablespoons peeled and minced fresh ginger4 -- garlic cloves, minced1 teaspoon coarse salt1 teaspoon ground coriander1 teaspoon turmeric1/2 teaspoon saffron threads, crumbled1/2 teaspoon ground cumin1/2 teaspoon freshly ground black pepper1/2 teaspoon cayenne pepper8 -- skinless leg-thigh chicken pieces3 tablespoons unsalted butter, melted1 small red onion, thinly sliced crosswise and separated1/4 cup chopped fresh cilantro Instructions Process 1 cup yogurt and remaining marinade ingredients together in a food processor until smooth. Transfer to a large bowl. Whisk in remaining 1 cup yogurt. Add chicken and turn to coat. Cover with plastic wrap and let marinate in the refrigerator overnight. Light a charcoal fire or preheat your gas grill on high. Oil the grate. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium-high. Remove chicken from marinade and place it grill grate. Cook until no longer pink at the bone, about 12 minutes per side, occasionally basting with butter during the last 2 minutes. Transfer the chicken to a platter, top with the onion rings and cilantro, and serve. Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).