Name: Grilled Tandoori Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1/2 cup (5 ounces) Greek yogurt (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 (smoked paprika preferred); 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper (optional, to taste); 1 to 1.25 pounds boneless skinless chicken breasts (breast tenders recommended for faster cooking); About 2/3 cup (6 ounces) Greek yogurt (0% fat); 2 tablespoons olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons honey (or to taste); 1 teaspoon kosher salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 1/4 cup fresh cilantro, finely minced (optional for garnish)

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Introduction

Grilled Tandoori Chicken is a flavorful and aromatic dish inspired by traditional Indian cooking. Marinated in a blend of spices and yogurt, then grilled to perfection, it’s perfect for a quick weeknight dinner or an impressive meal for guests.

The image shows a white bowl placed on a white marbled surface, filled with cooked white rice on one side and five pieces of grilled chicken on the other side. The chicken has a bright orange color with visible grill marks and slightly charred edges, giving it a textured and juicy look. Small green cilantro leaves are scattered on top of the chicken and rice, adding a fresh touch of color. Some cilantro sprigs are also placed around the bowl for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (5 ounces) Greek yogurt (0% fat recommended)
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 (smoked paprika works well)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1 to 1.25 pounds boneless skinless chicken breasts or tenders
2/3 cup (6 ounces) Greek yogurt (for dipping sauce)
2 tablespoons olive oil (for dipping sauce)
2 tablespoons apple cider vinegar (for dipping sauce)
2 tablespoons honey (or to taste, for dipping sauce)
1 teaspoon kosher salt (for dipping sauce)
1/2 teaspoon freshly ground black pepper (for dipping sauce)
1/4 cup fresh cilantro, finely minced (optional, for garnish)

Instructions

Step 1: Combine the yogurt, olive oil, garlic, lemon juice, garam masala, paprika, turmeric, cumin, coriander, ground ginger, kosher salt, black pepper, and cayenne pepper in a large bowl or directly into a gallon-sized zip-top bag.
Step 2: Add the chicken breasts or tenders to the marinade, seal the bag, and massage it gently to coat the chicken evenly. Refrigerate and marinate for at least 30 minutes, preferably overnight for best flavor.
Step 3: Preheat your grill to medium-high heat.
Step 4: Remove the chicken from the marinade, discard the leftover marinade, and place the chicken on the grill.
Step 5: Grill the chicken about 4 to 5 minutes per side, or until fully cooked. Chicken tenders may cook in about 8 minutes total, while larger breasts will take longer.
Step 6: Once cooked, remove the chicken from the grill and let it rest for 5 to 10 minutes.
Step 7: While the chicken rests, prepare the dipping sauce by whisking together Greek yogurt, olive oil, apple cider vinegar, honey, kosher salt, and black pepper in a small bowl until smooth and well combined.
Step 8: Adjust the seasoning of the sauce to your liking, adding more honey, salt, or pepper if necessary.
Step 9: Garnish the grilled chicken with fresh cilantro if desired, and serve with the dipping sauce on the side.

Tips & Variations

For extra smoky flavor, use smoked paprika or add a small piece of charcoal to the grill.
Swap chicken breasts with thighs for juicier, more flavorful meat.
Marinate overnight whenever possible to deepen the spice infusion.
Serve with warm naan bread or basmati rice for a complete meal.
Adjust cayenne pepper to control the heat level according to your taste.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to keep the chicken moist. The dipping sauce is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

A white bowl filled with several pieces of grilled chicken that are golden brown with dark char marks, arranged on the left and center side, showing a slightly crispy texture. On the right side of the bowl, there is a layer of white rice with a fluffy texture, some sprinkled green cilantro leaves are spread across the chicken and rice, adding bright green color. The bowl is placed on a white marbled surface with some fresh cilantro leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken can be used, but it will require a longer grilling time to ensure it is fully cooked. Adjust cooking times accordingly and always check that the internal temperature reaches 165°F (74°C).

Is Greek yogurt essential for the marinade?

Greek yogurt helps tenderize the chicken and adds creaminess to the marinade. If unavailable, plain yogurt can be used, but Greek yogurt is preferred for its thickness and tang.