Chicken Tandoori

featured in Recipes

kenyonteam

Marinated in rich spices and yogurt, this easy grilled chicken tandoori is super-flavorful. It’s perfect with an easy salad.

chicken

May 10 - 20m cook

Prep time:

20m

Cook time

20m

Total time

40m (+ 4h marinating time)

Makes

4ppl

Ingredients
Instructions

plain 2% yogurt

1/2 cup

lemon juice

1 tbsp

garlic, minced

2 cloves

minced fresh ginger

1 tbsp

paprika

1 tbsp

ground cumin and coriander

1 1/2 tsp each

salt, pepper, and ground turmeric

1/2 tsp each

ground cardamom and cinnamon

1/4 tsp

cayenne pepper and brown sugar

1/4 tsp

large boneless skinless chicken thighs (about 1 lb)

small naan breads

canola oil

4 tsp

prepared tzatziki sauce

1/2 cup

Simple Salad

chopped tomatoes

2 cups

chopped cucumber

1 cup

diced red onion

1/4 cup

olive oil

2 tbsp

lime juice

2 tbsp

finely chopped fresh mint

2 tbsp

each salt and pepper

1/2 tsp

Chicken Tandoori: Combine yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, salt, pepper, turmeric, cardamom, cinnamon, cayenne and brown sugar; toss with chicken. Cover and refrigerate for at least 4 hours or up to 8 hours.

Preheat Floridian Portable Grill for 10 minutes on medium high. Brush grill with oil. Grill chicken for 5 to 6 minutes per side until grill-marked and internal temperature reaches 165˚F.

Brush naan with oil; grill for 1 to 2 minutes per side or until grill-marked and warmed through.

Simple Salad: Toss together tomatoes, cucumber, onion, oil, lime juice, mint, salt and pepper.

Serve tandoori chicken with tzatziki, grilled naan and salad.

TIP

Substitute chicken breasts for thighs if desired.

TIP

Alternatively, omit naan bread and serve on a bed of rice.