Grilled Tandoori Chicken
Tantalize your taste buds with this mouth-watering Grilled Tandoori Chicken - it's bursting with flavorful spices, perfectly charred to perfection, and served hot off the grill. Grilled Tandoori chicken skewers are a delicious and easy way to enjoy this classic Indian dish.
Equipment
- Outdoor Grill
- Skewrers
Ingredients
- 2 lbs Chicken breast, boneless, skinless
Tandoori Marinade
- 2 Tbsp Oil
- 6 cloves Garlic, minced
- 2 Tbsp Ginger, minced
- 1 Tbsp Garam Masala
- 1 tsp Cumin
- 2 tsp Kashmiri Chili Powder
- 4 TBSP Lemon Juice, fresh
- 2 tsp Salt & Pepper, to taste
- 1 cup Greek Yogurt, plain
Optional Sides [See Note 1]
- Basmati Rice, cooked per package instructions
- Naan bread, warmed on the grill
- Grilled Vegetables
- Roasted Potatoes
Optional Garnishes [See Note1]
- 1 whole lemon, cut into wedges
- Parsley or Cilantro, chopped
- Sweet Onion slices
- Raita Sauce
- Chutney Sauce
Instructions
Prepare the marinade
- In a medium skillet over medium-high heat, heat the oil and add the garlic and ginger. Cook until translucent. Add the rest of the dry marinade spices into the pan to "bloom." Stirring occasionally. Cook until fragrant; 30 seconds to 1 minute. Transfer into a large bowl. Add the yogurt and 2 tablespoons of lemon juice. Stir and set aside.
Marinade the Chicken
- Cut the chicken into 1-inch cubes and add chicken into the large bowl. Set aside at room temperature for 30 minutes.
Prepare the Skewers
- Preheat the grill to 325 degrees F. Oil the grate to help the chicken from sticking.
- While the grill is heating, skewer the chicken. Discard the remaining yogurt marinade.
- Grill chicken on each side for about 4 to 5 minutes or until done. The internal temperature of the chicken should be 165 degrees F and the juices should be clear. Serve Immediately.
Notes
- Nutritional values were calculated for the grilled tandoori chicken skewers only. Sides and garnishes are not included in the values.