Grilled Tandoori Chicken Quick (Print Version)
# Ingredients:
→ Chicken & Marinade
01 -
½ cup (5 ounces) Greek yogurt, 0% fat
02 -
2 to 3 tablespoons olive oil
03 -
4 to 5 cloves garlic, finely minced or pressed
04 -
2 tablespoons lemon juice
05 -
1 tablespoon garam masala
06 -
1 tablespoon smoked paprika
07 -
1 teaspoon turmeric
08 -
1 teaspoon cumin
09 -
1 teaspoon coriander
10 -
1 teaspoon ground ginger
11 -
1 teaspoon kosher salt
12 -
1 teaspoon freshly ground black pepper
13 -
¼ teaspoon cayenne pepper (optional)
14 -
1 to 1.25 pounds boneless, skinless chicken breasts or breast tenders
→ Dipping Sauce (optional)
15 -
⅔ cup (6 ounces) Greek yogurt, 0% fat
16 -
2 tablespoons olive oil
17 -
2 tablespoons apple cider vinegar
18 -
2 tablespoons honey, or to taste
19 -
1 teaspoon kosher salt, or to taste
20 -
½ teaspoon freshly ground black pepper, or to taste
21 -
¼ cup fresh cilantro, finely minced for garnish (optional)
# Instructions:
01 -
Add all ingredients to a gallon-sized zip-top bag, seal, and squish the chicken around to coat it evenly. Place the bag in the fridge and marinate for at least 30 minutes, or overnight for better flavor.
02 -
Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and leftover marinade. Grill chicken on each side for about 4 to 5 minutes or until cooked through. Rest for 5 to 10 minutes before serving.
03 -
In a small bowl, combine all the ingredients except cilantro, and whisk to incorporate. Adjust seasoning or consistency as needed. Garnish the chicken with cilantro and serve with the dipping sauce on the side.
# Notes:
01 -
Chicken is best served fresh but can be stored airtight in the fridge for up to 5 days. The dipping sauce can be stored airtight for up to 1 week.
02 -
Nutrition details may slightly overestimate values as not all marinade is consumed.