Name: Grilled Tandoori Chicken That’s Bursting with Flavor
Prep time: 5 min
Cook time: 10 min
Total time: 1 h
Cuisine: Indian
Ingredients: ½ cup (5 ounces) Greek yogurt (I used 0% fat); 2 to 3 tablespoons olive oil; 4 to 5 cloves garlic, finely minced or pressed; 2 tablespoons lemon juice; 1 tablespoon garam masala; 1 tablespoon paprika (I used smoked paprika); 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper, optional and to taste; 1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders); Dipping Sauce (optional):; 2/3 cup (6 ounces) Greek yogurt (I used 0% fat); 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons honey, or to taste; 1 teaspoon kosher salt, or to taste; ½ teaspoon freshly ground black pepper, or to taste; ¼ cup fresh cilantro, finely minced for garnishing (optional)

Description

Recreate this Indian favorite quickly and easily at home! This tandoori chicken is super juicy, flavorful, and packed with spices you’ll love.

Ingredients

Scale

½ cup (5 ounces) Greek yogurt (I used 0% fat)
2 to 3 tablespoons olive oil
4 to 5 cloves garlic, finely minced or pressed
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon paprika (I used smoked paprika)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, optional and to taste
1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders)
Dipping Sauce (optional):
2/3 cup (6 ounces) Greek yogurt (I used 0% fat)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup fresh cilantro, finely minced for garnishing (optional)

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Instructions

1. Add all marinade ingredients and chicken to a gallon-sized ziptop bag, seal, and squish to coat the chicken evenly.

2. Place the bag in the fridge and marinate for at least 30 minutes, or preferably overnight.

3. Preheat grill to medium-high heat.

4. Remove chicken from the bag using tongs and place it on the grill; discard the bag and marinade.

5. Grill chicken on each side for about 4 to 5 minutes or until cooked through. Breast tenders take about 8 minutes total; thicker breasts will take longer.

6. Once done, set chicken aside to rest for 5 to 10 minutes.

7. Meanwhile, to make the dipping sauce, add all ingredients except cilantro to a small bowl and whisk to combine.

8. Taste the sauce and adjust seasoning or consistency as needed with more salt, pepper, honey, etc.

9. Optionally garnish grilled chicken with cilantro and serve with dipping sauce on the side.

Notes

Chicken is best fresh but will keep airtight in the fridge for up to 5 days.

Dipping sauce will keep airtight in the fridge for up to 1 week.

Note that the nutrition stats may skew high due to unused marinade, which is not consumed.

Nutrition

Serving Size: 1
Calories: 511
Sugar: 11
Sodium: 1269
Fat: 25
Saturated Fat: 4
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 19
Fiber: 2
Protein: 54
Cholesterol: 128