Chef Maggie knew Grilled Chicken Tandoori would be a hit with our members.
The spices are flavorful but not hot, which keeps the dish kid friendly. Chicken Tandoori is also extremely versatile and can be used in wraps, sandwiches, rice, etc.
Level up your weeknight grilled chicken with this flavorful marinade of traditional tandoori spices, yogurt, and lemon juice. Full recipe below.
Grilled Chicken Tandoori
PREP TIME8 HOURS
COOK TIME20 MINS
Chicken Thighs - Boneless, Skinless
1 1/2 lbs
Greek Yogurt - Whole Milk
1 1/2 tbsp
Cilantro - Fresh
Salt - Kosher
Black Pepper - Ground
1. Make yogurt marinade: combine greek yogurt, lemon, tomato paste, tandoori seasoning, cumin, cilantro, salt and pepper. Pour over chicken thighs, mix well. Let marinate overnight or at least 8hrs.
2. Spray grill or grill pan well with cooking spray. Take chicken thighs out of the yogurt marinade and shake well to get most of it off. Grill chicken thighs until nice grill marks are achieved. Finish in oven until internal temperature reaches 165°F. Enjoy!
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