Savory Grilled Tandoori Chicken Bursting with Flavor

Enjoy this Juicy Grilled Tandoori Chicken, a vibrant Indian dish that packs bold flavors and high protein content.

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Prep Time 30

Cook Time 10

Resting Time 10

Total Time 50

Servings: 4 servings

Course: Chicken

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

5 ounces Greek Yogurt Acts as the marinade base, tenderizing the chicken and adding creaminess; substitute with full-fat yogurt if preferred.
2 to 3 tablespoons Olive Oil Adds richness and helps with moisture; can be replaced with any neutral oil.
4 to 5 cloves Garlic, minced Enhances the marinade with aromatic flavor; use garlic powder if fresh garlic isn't available.
2 tablespoons Lemon Juice Provides acidity to balance flavors and tenderize the meat; substitute with lime juice if necessary.
1 tablespoon Garam Masala A staple spice blend that gives the chicken its distinctive flavor; no substitution recommended.
1 tablespoon Paprika Adds color and depth of flavor; use regular paprika if smoked is unavailable.
1 teaspoon Turmeric Provides a golden color and earthy flavor; no alternative suggested here.
1 teaspoon Cumin Adds warm, spicy notes; optional ground coriander can be substituted.
1 teaspoon Coriander Provides a fresh, citrus-like flavor; use ground coriander if fresh is not available.
1 teaspoon Ground Ginger Adds a warm spiciness; substitute with fresh ginger if desired.
1 teaspoon Kosher Salt Enhances overall flavor; adjust to taste according to dietary needs.
1 teaspoon Freshly Ground Black Pepper Adds heat and enhances other flavors; substitute with white pepper if needed.
1/4 teaspoon Cayenne Pepper Adds heat to the dish; omit if you prefer a milder flavor.

For the Chicken

1 to 1.25 pounds Boneless Skinless Chicken Breasts The main protein; feel free to swap in chicken thighs for more flavor and moisture.

Equipment

Grill
Zip-Top Bag
Meat Thermometer

Method

Step-by-Step Instructions

In a large zip-top bag, combine the Greek yogurt, olive oil, minced garlic, and all the spices including garam masala, paprika, turmeric, cumin, coriander, ground ginger, salt, pepper, and optional cayenne pepper. Add the boneless skinless chicken breasts, seal the bag, and toss to coat thoroughly. Allow the chicken to marinate for at least 30 minutes at room temperature or overnight in the refrigerator for enhanced flavor.
While the chicken marinates, preheat your grill to medium-high heat, around 400°F (200°C). This ensures a hot surface for perfect charring and flavor development. If using a charcoal grill, allow the coals to turn ashy. Grease the grill grates lightly to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off—discard the leftover marinade. Place the marinated chicken breasts on the hot grill. Cook for 4-5 minutes per side, closing the lid in between, until the chicken reaches an internal temperature of 165°F (75°C) and shows a nice char.
Once cooked, transfer the grilled chicken to a platter and let it rest for 5-10 minutes to allow the juices to redistribute. For a delightful accompaniment, mix Greek yogurt with olive oil, vinegar, and honey to create a creamy dipping sauce.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 8gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

For best results, marinate the chicken overnight. Adjust spice levels to your preference, and remember to allow resting time for juiciness.

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