Grilled Tandoori Chicken with Cilantro Yogurt Dipping Sauce Recipe
Grilled Tandoori Chicken is a flavorful, Indian-inspired dish featuring tender boneless chicken breasts marinated in a vibrant blend of Greek yogurt and aromatic spices. This recipe includes an optional tangy dipping sauce made with Greek yogurt, olive oil, apple cider vinegar, and honey, making it perfect for a fulfilling and healthy meal with smoky grilled notes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including minimum marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
- Diet: Low Fat
Ingredients
Chicken & Marinade
- ½ cup (5 ounces) Greek yogurt (0% fat)
- 2 to 3 tablespoons olive oil
- 4 to 5 cloves garlic, finely minced or pressed
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon paprika (smoked paprika preferred)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional and to taste)
- 1 to 1.25 pounds boneless skinless chicken breasts (breast tenders recommended for quicker cooking)
Dipping Sauce (optional)
- ⅔ cup (6 ounces) Greek yogurt (0% fat)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or to taste)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ¼ cup fresh cilantro, finely minced (for garnishing, optional)
Instructions
- Marinate the Chicken: In a gallon-sized zip-top bag, combine Greek yogurt, olive oil, garlic, lemon juice, garam masala, paprika, turmeric, cumin, coriander, ground ginger, kosher salt, black pepper, and cayenne pepper if using. Add the chicken breasts or tenders, seal the bag, and massage it gently to coat the chicken evenly with the marinade. Refrigerate for at least 30 minutes; for best flavor, marinate overnight.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade bag with tongs, discarding the bag and leftover marinade. Place the chicken pieces on the grill and cook for about 4 to 5 minutes on each side (total around 8 minutes for tenders) until the chicken is thoroughly cooked and no longer pink inside. Larger breasts may require more time. Remove from the grill and let rest for 5 to 10 minutes to retain juices.
- Make the Dipping Sauce: While the chicken rests, whisk together Greek yogurt, olive oil, apple cider vinegar, honey, kosher salt, and black pepper in a small bowl. Adjust seasoning and consistency to taste. Optionally, garnish the chicken with fresh cilantro before serving alongside the dipping sauce for a refreshing complement.
Notes
- Storage: The grilled chicken is best enjoyed fresh but can be stored airtight in the refrigerator for up to 5 days. The dipping sauce will keep for up to 1 week if refrigerated properly.
- Nutrition measurements may be overestimated as the marinade is not fully consumed.
- Using breast tenders reduces cooking time significantly.
- Feel free to adjust spices, especially cayenne pepper, to control the heat level.
- For indoor cooking, you can also use a grill pan or broiler, adjusting cooking times accordingly.
