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Test Kitchen Approved

Tandoori Marinated Grilled Chicken & Sauce

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

This is a tasty, family-friendly recipe. The longer you can let the chicken marinate, the better.

Serving Suggestions

Serve skewers over rice, topped with sauce and fresh cilantro. For a fresh, summery flavor, mix in diced tomatoes and/or cucumbers into the sauce.

Recipe Notes

*Ghee will give the dish the most depth. (Click here for a recipe to make your own ghee.)

**If using bamboo skewers, soak in water for at least half an hour to prevent them from burning on the grill.

Ingredients

0.25 cups orange juice

0.25 cups lemon juice

0.25 cups white wine vinegar

0.25 cups melted ghee or butter*



1 lbs. boneless, skinless chicken breast, cut into 1/2-inch strips

Metal or bamboo skewers**

0.5 cups plain yogurt, at room temperature

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Tandoori Seasoning

    We skillfully handcraft this curry-style blend from cumin, coriander, smoked sweet paprika, turmeric, garlic, Guajillo chiles, ginger, charnushka, ...

    View full details

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.