Grilled tandoori chicken breasts

Name: Grilled tandoori chicken breasts
Prep time: 15 min
Cook time: 20 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 6 skinless chicken breasts, boneless and trimmed; 1 1/2 cups 10% Mediterranean yogurt; juice of 2 large lemons; 2 tbsp. grated fresh ginger; 2 tbsp. paprika; 1 tbsp. vegetable oil; 1 tbsp. ground coriander; 1 tbsp. cumin; 1 tbsp. Garam Masala; 1 1/2 tsp. turmeric; 1 tsp. fine salt; 1/2 cup fresh coriander; 30 drops red food coloring; Freshly ground pepper to taste

Preparation 15 min
Refrigeration 3 h
Cooking 20 min
Servings 6 to 8
Freezing I do not suggest

If there’s one thing grilled tandoori chicken breasts have in common with unicorns, it’s their ability to take you on a journey into a world of magic and wonder. And if you add a little basmati rice and crispy naan, you’ll have a culinary experience that will melt your palate and your heart. So get ready for an Indian food adventure with this tandoori chicken breast recipe that will make your taste buds dance!

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Ingredients

6 skinless chicken breasts, boneless and trimmed
1 1/2 cups 10% Mediterranean yogurt
juice of 2 large lemons
2 tbsp. grated fresh ginger
2 tbsp. paprika
1 tbsp. vegetable oil
1 tbsp. ground coriander
1 tbsp. cumin
1 tbsp. Garam Masala
1 1/2 tsp. turmeric
1 tsp. fine salt
1/2 cup fresh coriander
30 drops red food coloring
Freshly ground pepper to taste

Preparation

Place chicken breasts in a large airtight dish and set aside.
In a large bowl, add marinade ingredients, season generously with pepper and mix. Pour 3/4 of the marinade over the chicken and mix well to coat. Close the dish and set aside in the refrigerator for 3 hours. Keep the marinade fresh in the fridge.
Preheat barbecue to high and reduce heat to medium. Oil the grates well and place the chicken breasts on the heat. Cook for about 8 to 10 minutes, brushing generously with fresh marinade.
Turn breasts over, brush generously and continue cooking for about 8 to 10 minutes or until chicken is no longer pink. Remove from heat and serve immediately!

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Château le Puy Emilien 2019

Bordeaux, France

Produced by JP & P Amoreau, this wine, made from 85% Merlot, 14% Cabernet Sauvignon and 1% Carmenère, has aromas of jammy black fruits, raspberry, spice and leather. The palate is tight, silky and textured. A very nice wine, elegant and robust, which will be a great match for grilled chicken. See the product

Contrée Sauvage, 4.4%

Microbrasserie À la Fût

A blonde beer refermented with wild yeast, it will offer you notes of pepper and clove that will come to please the lamb. Its yellow fruit aromas will come to please with mint, lime and fresh coriander. Very dry and low in alcohol, it will be most refreshing with this meat rich in character, but softened by the presence of the refreshing aromatics. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!