I’ve been going through a bit of a chicken-cooking phase and have a new, delicious one to share. I used chicken breasts, but you can also use boneless, skinless chicken thighs, which tend to be a little bit more moist and flavourful because of the fat content. I usually try to make a big batch to use for leftovers – perfect as a topping for salads, pizza, in quesadillas, and on its own.
Simple Tandoori Chicken
Ingredients
- 3 boneless, skinless chicken breasts (or 6 boneless, skinless chicken thighs)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp cayenne
- 1 tbsp garam masala
- 2 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 cup plain greek yogurt
- 2 tbsp lemon juice
- 2 tbsp lemon juice
- 2 tbsp tomato juice
- 4 minced garlic cloves
- 2 tbsp minced ginger, fresh
- 1 tsp salt
Instructions
- Mix all the ingredients (except chicken) together until well mixed. Add your chicken to the marinade, cover and chill for about 6 hours.
- Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil (I used canola oil).
- Take the chicken out of the marinade with tongs. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
- Grill chicken until you get nice grill marks on both sides, then move it to the cool side of the grill.
- Cover and cook for about 6 more minutes depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Do not overcook.
- Let it rest for at least 5 minutes before serving.
Notes
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Comments
I love thai food. Can’t wait to try your recipe and don’t worry about your template, it looks awesome! 😀