Grilled Tandoori Chicken

Grilled Tandoori Chicken

Our South Asian styled Grilled Tandoori Chicken Recipe is smoky and juicy, with herbs and spices that exude wonderful aromas and lots of flavours — qǐng màn yòng!


¾ cup (6 oz) plain, fat-free yogurt
3 garlic cloves, minced
1 tbsp ginger, finely minced
2 tbsp freshly squeezed lemon juices
2 tbsp fresh coriander, chopped
1 tbsp cumin

2 tsp paprika
½ tsp cayenne pepper
½ tsp low-sodium salt substitute seasoning
4 5 oz boneless, skinless chicken breasts
2 cups cooked rice


1. Preheat the barbecue to medium heat, between 325°F to 350°F.

2. While the grill heats, whisk together yogurt, garlic, ginger, lemon juice, cumin, paprika, cayenne, and low-sodium salt substitute in a shallow, wide dish.

3. Then cut half-inch slits in the chicken breasts and spread the yogurt mixture over it, fully coating it.

4. Once coated, let the chicken marinade at room temperature for 30 minutes.

5. Once the chicken is marinated, oil the grill then place the chicken breasts on it to cook for about 4 to 5 minutes per side or until chicken is completely cooked through.

6. Once cooked, remove the chicken from the grill and let stand for 3 to 5 minutes.

7. Once the chicken is cooled, sprinkle it with fresh coriander, and serve with ½ cup of cooked rice.

You can marinade the chicken in advance, just coat it in the yogurt mixture and refrigerate for up to 8 hours to make it extra tender.

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