Go Back
–+ servings

Simple Tandoori Chicken

Sarah Remmer, RD
No ratings yet
Print Recipe Pin Recipe
Prep Time 6 hours
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 6 hours 20 minutes
Course Dinner
Cuisine Indian
Servings 4 -6

Ingredients
  

  • 3 boneless skinless chicken breasts (or 6 boneless, skinless chicken thighs)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne
  • 1 tbsp garam masala
  • 2 tbsp sweet paprika
  • 1 tbsp hot paprika
  • 1 cup plain greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp tomato juice
  • 4 minced garlic cloves
  • 2 tbsp minced ginger fresh
  • 1 tsp salt

Instructions
 

  • Mix all the ingredients (except chicken) together until well mixed. Add your chicken to the marinade, cover and chill for about 6 hours.
  • Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil (I used canola oil).
  • Take the chicken out of the marinade with tongs. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
  • Grill chicken until you get nice grill marks on both sides, then move it to the cool side of the grill.
  • Cover and cook for about 6 more minutes depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Do not overcook.
  • Let it rest for at least 5 minutes before serving.

Notes

  • Serve with quinoa or corn and grilled Asian veggies. Mmmmm. It’s also delicious cold, on top of a salad the next day.
    • Keyword Dinner Recipes, Grilled Chicken Tandoori
    Tried this recipe?Let us know how it was!