Tandoori Grilled Chicken
Tandoori Grilled Chicken makes the perfect summer meal that you can marinate the day before and throw on the grill when you get home. The tandoori marinade is full of flavor and the turmeric makes this a superfood to add to the list.
Servings: 4
Ingredients
- 1.5 pounds boneless skinless chicken breasts or chicken thighs
- 1 cup plain yogurt {I used low fat yogurt but you can also use Greek yogurt}
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne red pepper
- 1 tablespoon lime juice
- 3 garlic cloves minced
- 2 tablespoons fresh ginger grated
- Garnish with fresh cilantro and lime wedges
Instructions
- In a medium bowl mix together the yogurt, paprika, chili powder, salt, turmeric, cumin, cayenne red pepper, lime juice, minced garlic and fresh ginger.
- Place the chicken breasts in a large ziplock bag and pour the yogurt marinade in. Close the bag and start massaging the yogurt marinade into the chicken with your hands until well coated.
- Place the chicken in the refrigerator to marinade overnight or at least 2 hours.
- When ready to cook the chicken heat the grill. Remove the chicken from the refrigerator.
- Preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts as it cooks. You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes us about 6 or 7 minutes per side but varies}. Check all the pieces of chicken to be certain that they are cooked.
- Once done remove from the grill and cover and allow to rest for about 5 minutes then serve. Garnish with freshly chopped cilantro and lime wedges.