Grilled Tandoori Chicken
Tandoori chicken is a traditional Indian dish full of bold and spicy flavors! A 30 minute tandoori chicken marinade and a few minutes on the grill will deliver a juicy and incredibly flavorful Indian-spiced chicken ready for serving with some buttery naan!
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
Marinade
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 1 tablespoon cilantro leaves
- 1 tablespoon paprika
- 2 teaspoons dried herbs Italian seasoning or Herbs de Provence
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon ginger
- ¼ teaspoon cayenne pepper
Instructions
- Whisk together all marinade ingredients. Place marinade in a large zip lock bag and add chicken breasts. Allow to marinate at least 30 minutes or overnight.
- Remove chicken from bag and discard marinade. Cook chicken on the grill over medium heat 5-6 minutes on each side or until cooked through.
- Suggested serving options: cooked rice, lime wedges for drizzling, extra cilantro, indian flatbread (naan) and mango chutney.
Notes
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- Coriander and garam masala spices can be found at most grocery stores these days, even Target! If you can't find them, try the Asian food aisle.
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- I love to serve this tandoori chicken over rice, with lime wedges for squeezing the juice over, plus extra cilantro and an Indian flatbread like naan and mango chutney if you can find it. If not, try a mango salsa — just as tasty! (Don't just take my word for it, try it with this Mango Salsa Chicken!)
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- The marinade can easily be made in advance and stored in an airtight container for a few days until ready to use.
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- This chicken will keep in the fridge for up to 5 days.
Nutrition
Calories: 166kcal | Carbohydrates: 5g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 148mg | Potassium: 513mg | Fiber: 1g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
