Tandoori-Marinated Grilled Chicken and Sauce
Recipe by Savory Spice Test Kitchen
Grilling & BBQ
This is a tasty, family-friendly recipe. The longer you can let the chicken marinate, the better.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
1/4 cup orange juice 1/4 cup lemon juice 1/4 cup white wine vinegar 1/4 cup melted ghee or butter* 2 Tbsp. Tandoori Seasoning
Mayan Sea Salt
1/2 tsp. Mayan Sea Salt, plus more to taste
1 lb. boneless, skinless chicken breast, cut into 1/2-inch strips
Metal or bamboo skewers**
1/2 cup plain yogurt, at room temperature
Tandoori Masala Seasoning (Salt-Free)
Tandoori Masala Seasoning (Salt-Free)
Directions
In a gallon-size zip top bag, combine orange juice, lemon juice, vinegar, ghee, Tandoori Seasoning, and salt. Add chicken pieces and refrigerate for 4 to 12 hours (longer is better). Remove chicken from marinade; reserve remaining marinade to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Preheat grill or broiler and as it heats, pour reserved marinade into a small saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. While sauce reduces, grill chicken over high heat until it is cooked through. To finish the sauce, reduce heat to low and whisk in yogurt until smooth. Cover and simmer for 7 to 10 min., stirring occasionally. Season with additional salt to taste.
Recipe Notes
Ghee will give the dish the most depth.
If using bamboo skewers, soak in water for at least half an hour to prevent them from burning on the grill.
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