Tandoori Chicken with Grilled Lemons

Tandoori chicken is essentially India's barbecue — and it turns out your gas grill is a brilliant stand-in for the traditional clay tandoor oven. The magic is in the marinade: thick yogurt, warm spices, and a good overnight rest that tenderises the chicken and creates that gorgeous charred crust. Grilled lemon halves alongside add a smoky, caramelised squeeze that ties everything together beautifully.

Ingredients

• 8 chicken pieces (bone-in thighs and drumsticks work brilliantly)
• Juice of 1 lemon
• 1 tsp fine salt
• 2 lemons, halved, for grilling

Tandoori Marinade

• 250g full-fat natural yogurt
• 3 garlic cloves, finely grated
• 2.5cm piece of fresh ginger, finely grated
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• ½ tsp cayenne pepper (more if you like it hot)
• 1 tsp fine salt
• 2 tbsp rapeseed oil
• A few drops of red food colouring (optional — gives that classic tandoori colour)

Method

1. Score the chicken pieces deeply — 2 or 3 cuts down to the bone on each piece. This helps the marinade penetrate and speeds up cooking. Rub with lemon juice and salt and leave for 15 minutes.
2. Mix all the marinade ingredients together in a large bowl. Add the chicken pieces and turn to coat thoroughly, pushing the marinade into the cuts. Cover and refrigerate for at least 4 hours — overnight is ideal.
3. When you're ready to cook, take the chicken out of the fridge 30 minutes before it goes on the grill. Remove excess marinade (it'll just burn), but don't wipe the pieces clean — you want a good coating.
4. Preheat your gas grill on high for 10 minutes. Then set it up for two-zone cooking: one side on medium-high heat, one side off or on low.
5. Brush the grates with oil. Start the chicken on the hot side, skin-side down, for 3–4 minutes until you get good colour and char marks. Flip and repeat on the other side.
6. Move the chicken to the cooler side of the grill, close the lid, and cook for a further 25–35 minutes until cooked through. Bone-in thighs and drumsticks need time — don't rush them.
7. In the last few minutes, place the lemon halves cut-side down on the hot side of the grill and cook for 2–3 minutes until caramelised and slightly charred.
8. Rest the chicken for 5 minutes before serving with the grilled lemon halves, naan or flatbreads, and a cooling raita if you like.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.