Grilled Tandoori Chicken
Recreate this Indian favorite QUICKLY and EASILY at home! This tandoori chicken is super juicy, flavorful, and you'll LOVE IT!!
- 1/2 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
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1 to 1.25 pounds boneless skinless chicken breasts (I used breast tenders which cook very quickly to save time)
DIPPING SAUCE (OPTIONAL)
- about 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
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 cup fresh cilantro finely minced for garnishing, optional
MAKE THE CHICKEN
- Add all ingredients to a gallon-sized ziptop bag, seal, and squish the chicken around to coat it well and evenly. Place bag in the fridge and marinate for at least 30 minutes (if you can plan ahead and marinate overnight, even better).
- Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, they cook very quickly, in about 8 minutes total. Large breasts will take longer to grill. After chicken is done, set aside to rest. While it rests, make the dipping sauce.
MAKE THE DIPPING SAUCE
- To a small bowl, add all ingredients except cilantro, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste.
- Optionally garnish the chicken with cilantro before serving it with the dipping sauce on the side. Chicken is best fresh but will keep airtight in the fridge for up to 5 days; dipping sauce will keep airtight for up to 1 week in the fridge.