This Tandoori Grilled Chicken is one of our all-time favorite meals. The Indian-inspired chicken breast is great on sandwiches, but would also pair beautifully with Bush’s Bourbon and Brown Sugar Grillin Beans. What wouldn’t pair well with Bourbon and Brown Sugar Beans?
Tandoori Grilled Chicken
Serves 2 to 4
3 large boneless, skinless chicken breast halves
1 cup plain yogurt
⅓ cup cider vinegar
¼ cup canola or vegetable oil
3 tablespoons ground cumin
2 tablespoons curry powder
2 teaspoons granulated garlic
2 teaspoons kosher salt
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger (or 1 tablespoon grated ginger root)
Add all of the ingredients except the chicken to a Ziploc resealable bag (or whisk together in a flat baking dish.) Set aside.
Pat the chicken breasts dry with paper towels and lay out flat on a cutting board. Holding a large, sharp knife parallel to the cutting board, cut the down the length of the chicken breast, dividing it into two evenly thick pieces. This is easiest if you press your other hand down flat on the chicken breast to hold it steady.
Transfer the chicken breasts to the Ziploc bag containing the marinade. Seal the top and squish the bag around gently to coat the chicken evenly. Place the bag in a bowl to catch any leaks and stash in the refrigerator for at least 2 hours but preferably overnight prior to grilling.
When you’re ready to cook the meat, preheat the grill, with the cover down, to high. Oil the grill racks very well as the chicken has a tendency to stick. Remove the chicken from the marinade, shake off excess and place on grill racks. Don’t move the chicken around once it’s on the grill. Give it a chance to develop a nice crust.
Cook, covered for 4 minutes, flip the chicken breasts and continue cooking, covered until the internal temperature of the chicken breasts reaches 160 degrees F. It’ll have charred bits on it and look delicious.
Transfer to a platter and tent loosely with foil until ready to serve.