Bourbon-Teriyaki Tandoori Chicken

Bold, smoky, and glazed with a sticky-sweet bourbon-teriyaki sauce, this tandoori-style chicken is charred to perfection and finished with fresh herbs, sesame seeds, and a squeeze of lime. Sweet heat, rich umami, and smoky spice in every irresistible, flame-kissed bite

Where Smoke, Spice, and Sweet Heat Collide     

If classic tandoori chicken took a wild trip through a bourbon barrel and a teriyaki joint, this would be the fiery, flavor-packed result. Marinated in a rich blend of creamy yogurt, smoky bourbon, sticky-sweet honey, and a bold hit of tandoori spices, this dish brings the best of East and West straight to your table — or better yet, your grill.

It helps that I'm in the world's Bourbon capital- Kentucky. And though I'm not big on drinking it- It makes for an absolutely EXCELLENT cooking ingredient to add a bit of depth- sweetness, and that barrel wood smokiness, to any glaze, marinade, or sauce it get's to grace!

Charred to perfection with crispy, caramelized edges and a tender, juicy center, each bite hits you with layers of garlic, ginger, toasted spices, and a whisper of bourbon’s oaky warmth. Finished with a scatter of fresh green onions, sesame seeds, and a squeeze of lime, it’s the kind of dish that makes you want to grab a cold drink and dig in, no forks required.

Perfect for summer cookouts, game day spreads, or anytime you need to impress with something unapologetically bold and dangerously good. In the end we don't have to really call it tandoori. But the tandoori cooking method and use of yogurt really sets this apart from what you'll see at your neighbor's BBQ. There's a way to make a homemade tandoor out of some tera-cotta plant pots that I may get into in a future post. For now, a grill with charcoal will absolutely suffice!

Ingredients:

• 4 chicken thighs or drumsticks (bone-in, skinless preferred)

• ¾ cup plain full-fat yogurt

• 2 tbsp soy sauce

• 2 tbsp bourbon

• 2 tbsp honey or brown sugar

• 1 tbsp rice vinegar or lemon juice

• 1 tbsp garlic (minced)

• 1 tbsp ginger (minced)

• 1 tsp sesame oil (optional for extra teriyaki vibe)

• 1 tsp smoked paprika (for color + char depth)

• ½ tsp black pepper

• ½ tsp ground cumin (for that earthy tandoor hit)

• ½ tsp garam masala

• ½ tsp ground coriander

• ¼ tsp cayenne (optional for a little back heat)

• 1 tsp cornstarch mixed with 2 tsp water (optional glaze finish)

Garnish:
Green onions, toasted sesame seeds, lime wedges, cilantro.

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Instructions:

1. Marinade Mix:
   Whisk yogurt, soy, bourbon, honey, vinegar, garlic, ginger, sesame oil, and spices together until smooth and golden-brown.

2. Prep Chicken:
   Score chicken lightly. Massage marinade deep into cuts and coat well.

3. Marinate:
   Cover and refrigerate for at least 4 hours or overnight.

4. Preheat:
   Oven at 400°F (200°C) or grill medium heat. Let chicken sit out 20 mins before cooking.

5. Cook:

• Oven: Place on a wire rack over a tray. Bake 25-30 minutes, flip halfway.

• Broil 2-3 mins at the end for that essential char.

• Grill: Cook medium heat, flip often, char to perfection.

6. Optional Glaze:
   Simmer remaining marinade (if untouched by raw chicken) or mix a little fresh sauce with bourbon, soy, honey, and cornstarch slurry until thick. Brush on in last few minutes for a sticky, glossy finish.

7. Garnish + Serve:
   Top with sesame seeds, green onions, cilantro, and lime wedges.

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Estimated Nutrition per Piece (130g raw, with glaze)

Nutrient	Amount
Calories	265 kcal
Protein	24g
Fat	13g
Carbs	7g
Fiber	0.5g
Sugars	5g
Sodium	600mg

And there you have it — a fiery fusion of bold flavors that takes the soul of classic tandoori chicken and gives it a sweet, smoky, bourbon-spiked twist. Whether you roast it up in your kitchen or toss it on the grill, this dish is guaranteed to steal the spotlight at your next dinner or backyard hangout. Serve it up with simple rice, crunchy pickles, or a chilled cucumber raita to balance the heat, and don’t forget that extra squeeze of lime for the perfect finishing touch.