Tandoori chicken is a south Asian chicken dish marinated in yogurt, lemon juice, and spices, and traditionally baked in a tandoor, or clay oven. The flavors are unique and delicious and perfect for when you want to make a tasty and easy chicken dish.
Generally, tandoori is made with bone in, skinless chicken legs. However, the marinade is very versatile and can be used for any cut of meat, even seafood and vegetables! I like to spatchcock whole chickens, marinate them, and then grill them!
This dish combines the aromatic spices of tandoori seasoning with the juicy, tender texture of spatchcocked chicken. Perfect for summer barbecues or cozy family dinners, this recipe is sure to impress your guests and satisfy your cravings.
What is Spatchcock Chicken?
Spatchcocking is a cooking technique that involves removing the backbone of a chicken so it lays flat. This method allows for more even cooking and shorter cooking time, resulting in perfectly crispy skin and juicy meat. Spatchcocking is especially beneficial for grilling or roasting, as it allows the chicken to cook evenly and develop a beautiful golden-brown crust.
The Magic of Tandoori Spice
Tandoori chicken is a beloved dish known for its rich, smoky flavors and vibrant red color, traditionally achieved through marinating the chicken in a mixture of yogurt and spices before cooking it in a tandoor (a traditional clay oven). For this recipe, we’ll be using a combination of minced garlic, yogurt, a tandoori spice mix, salt, lemon juice, and oil to create a delicious marinade that penetrates the chicken, resulting in flavor-packed bites.
Spatchcocking Chickens
Cooking whole chickens can be tricky since the legs take longer to cook than the breasts, and by the time the legs are cooked the breasts can be over cooked and dry.
Spatchcocking chicken can help with that. It is a simple method of removing the spine or the backbone from a whole chicken. This leads to move even and quick cooking.
To spatchcock a chicken simply find the backbone of the whole chicken. Use kitchen shears and cut along each side of the backbone until it is detached and removable. My video tutorial can be found here. Now the chickens are ready to marinate
Tandoori Marinade
My spatchcock tandoori chicken marinade is made with only a few ingredients: Greek yogurt, lemon juice, garlic, tandoori spice mix, salt, and a little oil to bind it all together.
Mix the ingredients well, then massage onto the chicken. Since I’m using a bone in, skin on whole chicken, I also make sure to spread some marinade under the skin too so it soaks into the meat itself. If you are using a skinless chicken, make slices in the flesh and massage the marinade into them.
Grilling the Chicken
I like to use my wood chip grill to cook my chicken because of the delicious smokey flavor it imparts. Of course you can also make this in an oven or even an air fryer if it fits.
If you are using a grill like me, heat it up to 475° Fahrenheit. Once it reaches temperature, add your chicken with the breast side up. Close the lid and allow the chicken to cook for 30 minutes before checking on it. I flip the chicken over at this point and let it cook skin side down for about ten minutes. Then flip the chicken again and cover and cook until the thickest part of the thigh and breast both reach 165° Fahrenheit. You may need to check periodically until then.
Serving Tandoori Chicken
Tandoori chicken can be enjoyed in many ways. The traditional ways are with cooked basmati rice, buttered naan, and some fresh vegetables, like sliced onions and tomatoes or a salad.
They can also be enjoyed with sautéed peppers, roasted potatoes, different sauces and chutneys, and so much more!
Why You’ll Love This Recipe
Spatchcock Tandoori Chicken is not only a visually stunning dish but also bursting with flavor. The marinated chicken becomes incredibly tender thanks to the yogurt, and the tandoori spices create a fragrant aroma that fills your kitchen as it cooks. The spatchcocking method ensures that every piece of chicken is perfectly cooked, with a crispy skin and juicy meat.
This recipe is versatile and can be served in many ways. Pair it with a tangy yogurt sauce for a cooling contrast, or serve it alongside roasted vegetables for a complete meal. Leftovers (if there are any!) can be used in wraps, salads, or as a topping for rice bowls, making this dish perfect for meal prep.
Ingredients
Makes 2 whole spatchcocked chickens
Time: 1-2 hours of marinating
- 2 whole chickens, spatchcocked
- 2 tbsp minced garlic
- 1 cup Greek yogurt
- 6 heaping tsps tandoori spice mix
- Salt to taste
- Juice of one lemon
- 2 tbsp grape seed or any neutral oil
Directions
1. Mix all the marinade ingredients together and massage onto the chicken, going under the skin too
2. Marinate for an hour (optional) then grill until internal temperature on the thigh (without touching bone) and breast reaches 165° Fahrenheit
3. Remove and rest for 15 minutes, then enjoy!
Tips for the Best Spatchcock Tandoori Chicken
• Choose Quality Chicken: Look for organic or free-range chicken for the best flavor and texture.
• Make Your Own Spice Mix: If you prefer a customized flavor, consider making your own tandoori spice mix with spices like cumin, coriander, paprika, turmeric, and garam masala.
• Cook it Low and Slow: If you have time, cook the chicken at a lower temperature to render more fat from the skin and achieve even more crispiness.
• Experiment with Sides: Try serving this chicken with classic Indian sides like raita, cucumber salad, or spiced rice to enhance the meal.
Final Thoughts
Spatchcock Tandoori Chicken is a delicious and impressive dish that brings the bold flavors of Indian cuisine to your table. With its vibrant colors and tantalizing spices, it’s a meal that’s sure to delight family and friends alike. Whether you’re grilling outdoors or roasting in the oven, this recipe is perfect for any occasion. So, gather your ingredients, fire up the grill, and get ready to enjoy a truly flavorful feast!