Award-Winning Grilled Tandoori Chicken Recipe

I did a little project a couple of weekends ago. The video below shows what happened.

I had a wonderful time. Ree, her family, the BlogHer team, the production crew, Bush’s Beans and the Bush PR team at Edelman were all a pleasure to work with. Thank you to everyone who helped make this happen—I would welcome the chance to work with any of you again.

The contest rules required recipes to use no more than 10 readily available ingredients. I lightly adapted my original Tandoori Style Grilled Chicken (the version I used for sandwiches) by leaving out a couple of items and increasing the yogurt. I loved the result. Below is the revised, prize-winning version.

You may notice the chicken in the photo is less yellow than in the video. That’s simply because different curry powders contain different amounts of turmeric, which affects the color. Use the curry powder you prefer.

Prize Winning Grilled Tandoori Style Chicken

Rebecca Lindamood

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Tender, juicy, spicy and smoky, this yogurt-and-curry marinated chicken grills quickly. The marinade mixes easily in a resealable bag, which also doubles as the container to soak the chicken. This version of my Tandoori Style Grilled Chicken won a trip to Oklahoma to meet The Pioneer Woman, Ree Drummond.

Ingredients

3 large boneless skinless chicken breast halves
1 cup plain yogurt
1/3 cup white wine or cider vinegar
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 gingerroot

Instructions

Combine all ingredients except the chicken in a zip-top resealable bag (or whisk together in a flat baking dish). This is the marinade.
Pat the chicken breasts dry with paper towels and lay them flat on a cutting board.
With a large, sharp knife held parallel to the cutting board, slice each breast lengthwise to make two evenly thick pieces. Hold the chicken steady with your other hand while cutting.
Place the chicken in the bag with the marinade.
Seal the bag and gently massage it so the marinade coats the chicken evenly.
Put the bag in a bowl to catch any leaks and refrigerate for at least two hours, preferably overnight.
When ready to cook, you can grill, use a grill pan, or a hot oven if needed.

For a gas grill, preheat with the cover down to high. For charcoal, build a hot bed of coals. Oil the grill racks well to prevent sticking.

Remove the chicken from the marinade, shake off excess, and place on the grill racks. Resist moving the chicken so it can develop a crust.
Cook covered for four minutes, flip, then continue cooking covered until the internal temperature reaches 160°F. The chicken will have charred bits and a great appearance.
Transfer to a platter and tent loosely with foil until ready to serve.

Notes

This amount of marinade will coat up to twice the amount of chicken listed in the ingredients.

Nutritional information is an estimate provided as a courtesy. Calculate nutrition using your actual ingredients and a preferred nutrition calculator.

Did you make this recipe?

Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your photos!

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This contest was sponsored by BlogHer and Bush’s Grillin’ Beans. Ree Drummond provided accommodations.