It's New Year's Eve!!! Can you tell I'm excited to put 2020 in the rearview? I. Can't. Wait. Having said that, I realize 2021 will probably be just as difficult with quite a bit more time in quarantine...but at least we know already and can be a little more prepared this time! Anyhoo, you may know from previous New Year's Eve posts here that it's our family tradition to order our hands down favorite, Indian food, to close out the year. In the past couple years I've attempted to make it myself instead! Let's end 2020 on a high note with an absolutely delicious, Indian inspired, easy grilled tandoori chicken.
Traditionally, tandoori chicken is marinated in yogurt and full bodied spices, and then roasted to perfection in a clay oven, known as a tandoor. My house is a little lacking in the clay oven department, so I tried the next best thing and went the grilled route. Same yogurt and spices marinade, same succulent chicken done simply at home in less than hour!
Simply toss chicken in a bowl or ziplock bag with the marinade ingredients and then let it hang out for 30 minutes, up to over night. Then grill for 5 to 6 minutes on each side until the chicken reaches an internal temperature of 165˚F. That's it!
Serve with some aromatic basmati rice, a spoonful of mango chutney, and some freshly chopped mango, cilantro, and green onion for a truly delicious dinner.
Ready to get grilling? Grab this easy grilled tandoori chicken recipe below!Print
A traditional, full flavored Indian dish cooked in a clay oven, this delectable grilled version is easily done at home in less than an hour!
- 2 lbs boneless, skinless chicken breast
- 1/4 cup nonfat, plain yogurt
- 1 tablespoon fresh ginger, minced or ginger paste
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground paprika
- 1 tablespoon garam masala
- 1/2 teaspoon ground tumeric
- 1/2 cayenne powder
- 2 tablespoons freshly squeezed lemon juice
- Optional for serving: Basmati rice, mango chutney, fresh mango, cilantro, green onion
- In a large bowl or Ziploc bag, whisk together all ingredients. Add the chicken breasts and toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes, up to over night.
- Pre-heat outdoor or indoor grill pan over medium high heat. Brush with a tablespoon of extra virgin olive oil (you can also use coconut oil, avocado oil, pick your favorite!).
- Remove chicken breasts from marinade. Grill each one for 5-6 minutes per side, until they reach 165°F. Remove from heat and let rest for 2 minutes.
- Serve immediately with some basmati rice, mango chutney, fresh mango, and some chopped cilantro and green onion. Enjoy!