Grilled tandoori chicken breasts

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

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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

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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!