Making Grilled Spicy Tandoori Chicken is straightforward if you follow these step-by-step instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, tandoori masala, cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, minced garlic, grated ginger, and salt. Mix well until all ingredients are combined.

2. Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or transfer the mixture to a resealable bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavor.

3. Preheat the Grill: About 20 minutes before cooking, preheat your grill to medium-high heat. If using a charcoal grill, let the coals heat until they are covered with white ash.

4. Prepare the Grill Grate: Brush the grill grate with oil to prevent sticking. This is particularly important for chicken marinades, which can make the chicken stick to the grill.

5. Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken pieces on the grill. Cook for about 10-15 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice char marks.

6. Baste as Needed: If desired, you can baste the chicken with some of the leftover marinade during grilling, but ensure it’s cooked down to prevent contamination.

7. Check for Doneness: The chicken should be browned and have an internal temperature of 165°F (75°C). It should also be tender and juicy.

8. Remove and Rest: Once cooked to perfection, remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist.