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Grilled tandoori chicken drumsticks garnished with herbs and served with lemon wedges, sliced red onion, fresh cilantro, yogurt sauce, and extra lemon on the side.
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Grilled Tandoori Chicken Drumsticks

Yogurt-marinated drumsticks packed with Kashmiri chili and warm spices, grilled over live fire until blistered, charred, and juicy all the way to the bone.
Prep Time15 minutes
Cook Time30 minutes
Marinate Time4 hours
Course: Main Course
Cuisine: Indian
Servings: 4 servings (about 1–2 drumsticks per person)
Calories: 280kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Chicken Marinade

  • 2 lbs chicken drumsticks 5–6 pieces
  • ¾ cup plain Greek yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh garlic grated
  • 2 teaspoons Kashmiri chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric powder

For Serving

  • fresh cilantro
  • lemon wedges
  • sliced red onions
  • raita

Instructions

Prep the Chicken

  • Pat the chicken drumsticks completely dry with paper towels. Score each drumstick with 2–3 shallow cuts through the skin down to the bone.

Make the Marinade

  • In a large bowl, whisk together the Greek yogurt, lemon juice, grated ginger, grated garlic, vegetable oil, Kashmiri chili powder, cumin, coriander, garam masala, turmeric, and kosher salt until smooth and evenly combined.
    A bowl of tandoori chicken marinade being whisked, surrounded by fresh cilantro, raw chicken pieces on a tray, a striped towel, and a halved lemon on a beige surface.

Marinate

  • Add the chicken drumsticks and toss until fully coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
    Raw chicken drumsticks coated in a creamy yellow tandoori marinade sit in a round bowl, with a bunch of cilantro, a halved lemon, and a black striped towel nearby.

Preheat the Grill

  • Preheat the grill to medium-high heat (400–425°F). Lightly oil the grill grates.

Grill

  • Place drumsticks on the grill and close the lid. Cook for 25–30 minutes, turning every 7–8 minutes, until the marinade is charred in spots and the internal temperature reaches 165°F at the thickest point near the bone.

Char and Rest

  • For the final 2–3 minutes per side, move drumsticks over direct high heat to develop a blistered, charred exterior. Transfer to a platter and rest for 5 minutes.

Garnish and Serve

  • Garnish with fresh cilantro, sliced red onions, and lemon wedges. Serve with a bowl of raita alongside.
    Grilled chicken drumsticks garnished with chopped cilantro, served with sliced red onions and a lemon wedge on a plate.

Notes

  • Scoring the drumsticks before marinating allows the spices to penetrate all the way to the bone.
  • Do not wipe off excess marinade before grilling - the thick yogurt coat is the crust.
  • Kashmiri chili powder can be substituted with regular paprika; smoked paprika shifts the flavor profile away from the Indian-style spice balance.
  • Marinating overnight gives significantly better flavor than the 4-hour minimum.
  • Leftovers keep refrigerated for 4 days. Reheat in a 375°F oven for 12–15 minutes or in an air fryer at 375°F for 8–10 minutes.
Charcoal grill: Set up a two-zone fire - hot coals on one side, nothing on the other. Cook over direct heat with the lid down, moving to the cool side if flare-ups get aggressive. The smoke adds a layer that leans into the tandoor spirit of the dish.
Gas grill: Preheat all burners to medium-high, then cut the middle burner off once the chicken goes on. Keep the lid down the whole cook. You lose a little smoke but the high indirect heat still builds the char on the yogurt crust. If you want to add flavor, use wood chips in a smoker box.

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 4g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 756mg | Potassium: 459mg | Fiber: 1g | Sugar: 2g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg