Tandoori Chicken


An Indian favorite loaded with flavor. The yogurt makes the meat  tender and juicy. Delicious the next day cut up for a salad,

or in pita bread with your favorite condiments. Add some spiciness, if desired. Barb L.

Serves: 4 (2 pieces each)


½ cup plain, unsweetened yogurt (plain soy yogurt works well too)

2 Tbsp fresh lime juice

2 Tbsp Flying Olive Garlic, Lime, Chipotle, or Harissa Extra Virgin Olive Oil or a Combination (we are spice wimps, but love the combination of Garlic and Harissa, half and half), plus a little more for the grill

1 Tbsp fresh, grated ginger

2 tsp minced garlic

2 tsp garam masala

2 tsp sea salt

1 tsp ground turmeric

½ tsp cayenne pepper, optional

8 meaty chicken thighs or drum sticks

Cooked rice with 2 Tbsp chopped cilantro, if desired and cubed mango to serve


For the marinade:

In a large bowl, whisk together the yogurt, lime juice, Flying Olive Extra Virgin Olive Oil(s) of Choice, garlic, garam masala, and turmeric until well combined. Whisk in the cayenne, if desired. Add the chicken and toss to coat. Place in a zip-top bag or a covered bowl and refrigerate at least 2 hours, up to 6 hours.

Prepare a charcoal or gas grill for indirect cooking over medium-high heat. Coat grate with a little Flying Olive Extra Virgin Olive Oil on a paper towel held with tongs.

Remove the chicken from the marinade and remove any excess. Grill 45 minutes to 1 hour until chicken is lightly charred and fork tender, 175 internal temperature with an instant-read thermometer.

Start the rice and cut up the mango, if desired. Add 2 Tbsp chopped cilantro to the rice when finished cooking, if desired.

Serve with the mango and rice.

Submitted by Barb L.