We proudly claimed the Dallas Eggfest Grilling competition titles in 2019, 2021, and 2022 with this recipe (or slight variations of it). This Texas-meets-South Asian fusion creates juicy, flavorful chicken that wow judges and family alike. This is our most tried and true recipe - it's what we make best, and we've streamlined the process to be much simpler than the traditional double marinade tandoori method.
Ingredients:
- 1 lb chicken (choose one: chicken cubes, chicken tenders, or boneless skinless chicken thighs cut in half lengthwise)
- 3 tablespoons Texas Tandoori spice blend
- 1.5-2 tablespoons oil (canola, peanut, avocado, or any neutral oil) or ghee, plus additional as needed
- Salt to taste (optional)
Instructions:
- Prepare the marinade: Whisk together Texas Tandoori, 1.5 tablespoons oil/ghee, and salt (if using). The consistency should be a smooth paste. If too thick, add another 1/2 tablespoon of oil/ghee. Continue adjusting until you achieve the perfect paste-like texture.
- Marinate the chicken: Coat chicken pieces thoroughly with the marinade. For best results, refrigerate for at least 2 hours or overnight to allow flavors to penetrate.
- Skewer the chicken: Thread marinated pieces onto metal or pre-soaked wooden skewers.
- Grill to perfection: We highly recommend cooking on a Kamado-style grill for authentic results (assuming you don't have a tandoor oven at home). Alternatively, grill over medium-high heat (400-500°F), about 4-5 minutes per side until chicken reaches proper internal temperature (160-165°F for breast meat, 175-180°F for thigh meat).
Tips:
- Chicken thighs deliver the juiciest results and are more forgiving if slightly overcooked.
- Serve with warm naan bread, cucumber raita, or cilantro chutney.
- Don't have Texas Tandoori blend? Combine 1 tablespoon garam masala, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon cayenne