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Tandoori Spiced Chicken

Our Tandoori blend is a complex mixture of over 12 different spices. Tandoori is derived from a traditional Indian cooking method of using a “Tandoor”, or a cylindrical clay oven in cooking. We try to recreate those flavors and aromas from India over a charcoal or gas grill, with a complex blend of warm spices from the region.


6 Boneless, Skinless Chicken Thighs

1 Tbsp. Canola or Olive Oil

3 Tbsp. U.G.S.S. “Tandoori” Spice

2 Limes Cut into Wedges

½ Bu. fresh Cilantro

½ Red Onion, shaved into rings


  1. Begin getting your charcoal or grill heated and above 650 degree. We want these chicken to get a little char on them.

  2. Mix chicken, olive oil, and spice blend thoroughly in a bowl.

  3. Once grill has come up to desired temperature, begin cooking the chicken. Roughly 4-6 minutes a side depending on thickness.

  4. Garnish with limes, red onion, and cilantro. I like to serve these over rice.

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