Tandoori bbq grilled chicken breasts. Tandoori chicken is a traditional Indian dish full of bold and spicy flavors! The first time I tried Indian food was in California with my sister Misty. For the flavorful tandoori chicken marinade, you'll need a mixture of Greek yogurt, garlic, lemon juice, garam masala (available in the spice aisle of your regular store), paprika, turmeric, cumin, coriander, ginger, and more.

My growing son would love to have chicken in any form. So I try out my hands in various ways just to make him eat this protein-rich food. Stir in yellow and red food coloring. You can have Tandoori bbq grilled chicken breasts using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tandoori bbq grilled chicken breasts

It's 8 of chicken breasts.
Prepare 3 tbsp of tandoori bbq spice.
Prepare 1 tsp of salt.
Prepare 2 tsp of black pepper.
It's 1/4 cup of olive oil.
It's 1/2 cup of greek yogurt.

Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. It's easy to cook, endlessly versatile, and a real family-pleaser.

Tandoori bbq grilled chicken breasts step by step

Rinse and pat dry your chicken..
Mix your chicken and all ingredients in a large ziploc bag..
Keep marinated chicken in the fridge for about 4 hours..
Heat your grill on high, then wait 8 minutes and then turn your grill to medium low heat..
Start grilling your chicken..
Skin side down first for about 12 minutes..
Then flip your chicken. Grill for another 10 - 12 minutes..

And these five-star grilled chicken recipes are some of our absolute favorites — featuring classics like tangy barbecue chicken and grilled chicken taco salad, along with everything from teriyaki to tandoori-style grilled chicken. Once covered, pop the chicken in the fridge. Test Kitchen tip: Compared to beef and pork, chicken doesn't need to marinate for long—especially if the marinade includes acidic ingredients such as vinegar, lemon juice or buttermilk. Combine all spices and the oil in a medium bowl to make a paste. But total time will vary by the exact grill temperature and thickness of the breasts.