Ingredients
Scale
- Chicken & Marinade:
- 1/2 cup Greek yogurt
- 2 to 3 tablespoons olive oil
- 4 to 5 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 to 1.25 pounds boneless skinless chicken breasts
- Dipping Sauce (optional):
- 2/3 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro, chopped
Instructions
- Add all marinade ingredients and chicken to a zip-top bag. Seal and mix to coat evenly. Refrigerate for at least 30 minutes or overnight.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard excess.
- Grill chicken for 4–5 minutes per side or until fully cooked (internal temperature 165°F).
- Let chicken rest for 5–10 minutes before serving.
- For the sauce, whisk all ingredients together except cilantro. Adjust seasoning, then stir in cilantro.
- Serve chicken with dipping sauce.
Notes
- Marinating longer enhances flavor significantly.
- Chicken can be stored in the refrigerator for up to 5 days.
- Dipping sauce can be stored up to 1 week refrigerated.
- Nutrition values may appear higher due to unused marinade.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 11 g
- Sodium: 1269 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 128 mg