Grilled Tandoori Chicken (Printable Version)
Tender chicken marinated in yogurt and spices, then grilled to perfection. Quick to make with authentic Indian flavors.
# Ingredients:
→ Chicken & Marinade
01 -
½ cup 5 ounces Greek yogurt, 0% fat
02 -
2 to 3 tablespoons olive oil
03 -
4 to 5 cloves garlic, finely minced or pressed
04 -
2 tablespoons lemon juice
05 -
1 tablespoon garam masala
06 -
1 tablespoon smoked paprika
07 -
1 teaspoon turmeric
08 -
1 teaspoon cumin
09 -
1 teaspoon coriander
10 -
1 teaspoon ground ginger
11 -
1 teaspoon kosher salt
12 -
1 teaspoon freshly ground black pepper
13 -
¼ teaspoon cayenne pepper, optional
14 -
1 to 1.25 pounds boneless skinless chicken breasts, preferably breast tenders
→ Dipping Sauce (optional)
15 -
about 2/3 cup, 6 ounces Greek yogurt, 0% fat
16 -
2 tablespoons olive oil
17 -
2 tablespoons apple cider vinegar
18 -
2 tablespoons honey, or to taste
19 -
1 teaspoon kosher salt, or to taste
20 -
½ teaspoon freshly ground black pepper, or to taste
21 -
¼ cup fresh cilantro, finely minced, optional for garnish
# Steps:
01 -
Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes, or overnight for better results.
02 -
Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for 4 to 5 minutes or until cooked through. Let chicken rest for 5 to 10 minutes.
03 -
In a small bowl, combine all ingredients except cilantro and whisk until smooth. Taste and adjust seasoning or consistency as needed. Optionally garnish chicken with cilantro and serve with the dipping sauce.
# Notes:
01 -
Chicken is best fresh but will keep airtight in the fridge for up to 5 days. Dipping sauce can be stored airtight in the fridge for up to 1 week.