• Grilled Tandoori Chicken Breasts

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  • Cooking spray, as needed
    1 large lemon, halved
    4 boneless, skinless chicken breasts (about 6 ounces each)
    ¬1/4 teaspoon salt
    2 medium garlic cloves, peeled and minced
    1 (2-inch) piece fresh ginger, peeled and finely grated
    1/2; cup plain low-fat yogurt
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    1/4 teaspoon ground turmeric
    1/4 teaspoon ground cloves
    1/8 teaspoon cayenne pepper
    If using a grill, spray it with some of the cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan. Cut 1 lemon half into wedges and set aside for serving.
    Place the chicken breasts between sheets of plastic wrap and pound out to an even thickness of about ¬1/2; inch. Place chicken in a medium baking dish (about 8 inches square). Make 4 shallow cuts into each piece of chicken, then sprinkle both sides with the salt and juice from remaining lemon half.
    In a small bowl, combine the garlic, ginger, yogurt and spices; stir to combine. Pour over chicken and turn to coat. Marinate for 10 minutes.
    If using a grill pan, spray it with cooking spray and preheat it over medium-high heat. Cook chicken until cooked through and nicely marked from grill, for about 5 minutes per side. Serve with lemon wedges.
    Makes 4 servings.
    — Recipe from "Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less" (Houghton, Mifflin Harcourt; Jan. 1, 2014; $29.99)
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