Chili Teriyaki Tandoori Sauce

Introduction

Peanut oil and walnut oil give this sauce body, while tandoori powder, white pepper, and a crunched piri-piri chile build a sharp, smoky heat. You mix it in one bowl, brush it on in a thick layer, and cook the chicken over fire, charcoal, or in the oven. It fits a fast dinner for two when you want more punch than a standard barbecue glaze.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• 2 tablespoons (30 mL) peanut oil
• 1 teaspoon (5 mL) walnut oil
• 2 tablespoons (30 mL) mild chili sauce (the kind just slightly hotter than ketchup)
• 1 teaspoon (5 mL) Worcestershire sauce (see below for vegetarian alternative)
• 1 teaspoon (5 mL) teriyaki marinade
• 2 teaspoons (10 mL) tandoori powder
• 2 mL ground white pepper
• 2 mL herbal salt
• 1 small, dried, crunched piri-piri chile pepper

Instructions

1. Mix everything together in a small mixing bowl.
2. Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative.
3. Barbecue chicken over fire, charcoal or in the oven.

Variations

• Replace the peanut oil with a neutral oil like sunflower or avocado oil if you want the spices to come through more clearly and need a nut-free option.
• Swap the walnut oil for the same amount of olive oil for a rounder, less nutty finish.
• Use half of the dried piri-piri chile pepper if you want the sauce to stay closer to mild; the chili sauce and white pepper will still give it heat.
• Brush the sauce onto tofu, cauliflower steaks, or paneer in step 2 for a vegetarian version; you will get less rendered fat and a cleaner, drier finish than with chicken.
• Increase the tandoori powder to 1 tablespoon if you want a more earthy, spice-forward crust on the finished chicken.

Tips for Success

• Crush the piri-piri chile pepper finely so the heat distributes through the sauce instead of landing in a few sharp bites.
• Stir until the chili sauce, oils, and dry spices look fully combined; separated oil will make the coating uneven.
• If you cook the chicken in the oven, remove it when the thickest part reaches 165°F; the sauce should look set and slightly darkened at the edges.
• If you are using a vegetarian alternative, cook until the surface looks dry in spots before adding another light brush of sauce near the end.

Storage and Reheating

Store unused sauce in a small airtight jar or container in the fridge for up to 3 days. If the brush touched raw chicken, discard any remaining sauce instead of saving it.

Store cooked chicken or a cooked vegetarian alternative in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. For best texture, reheat in a 375°F oven, covered loosely with foil, until hot through, about 10 to 15 minutes. You can also microwave in short bursts, covered, but the surface will soften.

FAQ

Can you use this as a marinade instead of only brushing it on?

Yes. Coat the chicken and marinate it for 30 minutes to 2 hours in the fridge, then cook as directed.

Which chicken parts work best with this sauce?

Thighs, drumsticks, and wings handle the oil and spices well and stay juicy over high heat. Breasts work too, but they need closer temperature monitoring.

What can you use instead of peanut oil?

Use sunflower oil, avocado oil, or another neutral cooking oil in the same amount. The sauce will keep the same texture with a slightly cleaner flavor.

What vegetarian alternative works well here?

Firm tofu, cauliflower steaks, and paneer all take the sauce well. Tofu gives the most direct substitute, while cauliflower brings a drier, more roasted finish.