How to make Indian whole grilled chicken

If you're a fan of bold flavors, then this Indian Whole Grilled Chicken recipe is about to become your new favorite! Picture this—a juicy, tender chicken, marinated in a blend of warm and aromatic spices, grilled to golden perfection. Doesn't that sound mouthwatering? Let's fire up the grill and get cooking!

Ingredients 

Here’s what you’ll need to create this flavorful masterpiece:

• 1 whole chicken (about 3–4 lbs), cleaned and patted dry 
• 1 cup plain Greek yogurt 
• 2 tablespoons lemon juice 
• 4 garlic cloves, minced 
• 1-inch piece of ginger, grated 
• 1 tablespoon garam masala 
• 1 tablespoon ground cumin 
• 1 teaspoon ground turmeric 
• 1 teaspoon ground coriander 
• 1 teaspoon paprika 
• 1 teaspoon Kashmiri chili powder (or red chili powder) 
• 1 teaspoon salt (adjust to taste) 
• 2 tablespoons vegetable oil 

Optional Garnishes: 

• Fresh cilantro leaves 
• Lemon wedges 

Instructions 

Step 1: Prepare the Marinade

Combine the yogurt, lemon juice, garlic, grated ginger, and all the spices in a large bowl. Mix well until you have a smooth, aromatic paste.

Step 2: Marinate the Chicken 

Using a sharp knife, make shallow slits all over the chicken. This helps the marinade penetrate for that deep, delicious flavor. Rub the marinade generously over the chicken, making sure to coat it inside and out. Place the chicken in a resealable plastic bag or cover the bowl, and refrigerate for at least 4–6 hours (overnight is even better!).

Step 3: Preheat the Grill 

If you’re using a charcoal grill, get your coals to medium-high heat. For a gas grill, preheat to around 375°F (190°C). Oil the grill grates lightly to prevent sticking.

Step 4: Grill the Chicken 

Place the marinated chicken on the grill, breast side up. Cover the grill and cook for about 45–60 minutes, turning occasionally, until the chicken is cooked through and the skin is beautifully charred. A meat thermometer inserted into the thickest part of the thigh should read 165°F (74°C).

Step 5: Rest and Serve 

Once fully cooked, remove the chicken from the grill and let it rest for 10 minutes before carving. Garnish with fresh cilantro and squeeze some lemon juice over the top for extra freshness. Serve with naan bread, rice, or a side of cooling cucumber raita!