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Smoked Tandoori Chicken

Not into cutting up chicken yourself? Look for quartered chickens in the poultry section. You'll need 4 to 5 lbs.

Serves 8
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
203 calories per serving


> 1 whole roasting chicken (5 lbs.) cut into pieces and skin removed
> 1 cup fat-free plain yogurt
> 1 tbsp olive oil
> 2 tbsp lime juice
> 1/2 tsp cinnamon
> 2 tsp finely grated fresh ginger
> 1/2 tsp ground cumin
> 1 teaspoon chili powder
> Wood chips (optional)


Make the marinade by combining the yogurt, olive oil, lime juice, and spices until well blended. Toss the chicken in the marinade, and massage it into the meat to get it well coated.
Place the chicken in a plastic bag, and refrigerate for at least 1 hour, overnight if possible. If using wood chips, soak a large handful of chips in water while chicken is marinating.
Pull chicken out of the refrigerator and bring to room temperature before grilling. Preheat grill by turning one half of grill onto the lowest heat setting, and the other half onto medium high heat. Drain wood chips, and make a bowl out of aluminum foil and place the chips inside. Place in the corner of the grill over medium high heat.
Spray the grill with nonstick spray. Put the marinated chicken on the cooler side of the grill and close the lid. Turn every 10–12 minutes until the chicken is cooked to an internal temperature of 165°F.


Serving Suggestion: Serve with steamed rice or your favorite grain, and roasted vegetables.

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