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Grilled Tandoori Chicken Recipe

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★★★★★

4.8 from 188 reviews

This Grilled Tandoori Chicken recipe offers a flavorful and healthy spin on the classic Indian favorite using yogurt and a blend of traditional spices. Marinated in a tangy and aromatic mixture, the chicken is grilled to perfection, resulting in juicy and tender bites with a smoky char. Served with a refreshing cilantro-garnished dipping sauce, this dish is perfect for a quick weeknight dinner or a flavorful addition to your barbecue menu.

Ingredients

Scale

Marinade 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)

Dipping Sauce Ingredients

  • 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)

Instructions

  1. Marinate the Chicken: Combine all marinade ingredients including yogurt, olive oil, garlic, lemon juice, garam masala, paprika, turmeric, cumin, coriander, ground ginger, salt, black pepper, cayenne pepper, and chicken in a gallon-sized zip-top bag. Seal the bag and massage it gently so the chicken is evenly coated with the marinade.
  2. Chill the Marinated Chicken: Place the sealed bag in the refrigerator and let the chicken marinate for at least 30 minutes. For the best flavor and tenderness, marinate overnight if possible.
  3. Prepare the Grill: Preheat your grill to medium-high heat ensuring it is clean and oiled to prevent sticking.
  4. Grill the Chicken: Remove the chicken pieces using tongs and place them directly on the preheated grill. Discard the leftover marinade. Grill the chicken for 4 to 5 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Breast tenders will cook quicker, approximately 8 minutes total, while larger breasts may require additional time.
  5. Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 to 10 minutes. Resting helps retain juices for a more tender bite.
  6. Make the Dipping Sauce: In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, honey, salt, and black pepper until smooth. Taste and adjust seasoning or consistency as desired by adding more salt, honey, or oil.
  7. Serve and Garnish: Optionally sprinkle freshly minced cilantro over the grilled chicken just before serving. Serve the chicken alongside the prepared dipping sauce for a delightful and flavorful meal.

Notes

  • For a deeper flavor, marinate the chicken overnight instead of the minimum 30 minutes.
  • Adjust the cayenne pepper according to your preferred spice level, omitting it if you prefer mild heat.
  • Using breast tenders reduces cooking time but regular boneless skinless breasts can also be used.
  • Ensure the grill is well-oiled to prevent the chicken from sticking.
  • Use a meat thermometer to ensure chicken is fully cooked to a safe internal temperature of 165°F (74°C).
  • The dipping sauce can be customized by adding minced garlic or a pinch of cumin for extra flavor.
  • This recipe is suitable for a low-fat diet due to the use of 0% fat Greek yogurt and olive oil.

Keywords: Tandoori Chicken, Grilled Chicken, Indian Chicken Recipe, Healthy Chicken Recipe, Low Fat Chicken, Yogurt Marinated Chicken, Spicy Grilled Chicken

Find it online: https://kochenmitviktoria.com/grilled-tandoori-chicken-recipe/