tandoori chicken

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Servs: 4   Prep: 15m   Cook: 15m  

"A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required; the chicken can be prepared in the time it takes to get the coals hot."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
•   1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
•   1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
•   1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
•   1/2 teaspoon curry powder 1/2 teaspoon curry powder
•   1/4 teaspoon paprika 1/4 teaspoon paprika
•   2 tablespoons water 2 tablespoons water
•   1/2 teaspoon kosher salt 1/2 teaspoon kosher salt
•   4 skinless, boneless chicken breast halves 4 skinless, boneless chicken breast halves

Instructions

1. 1. Preheat grill for high heat.
   2. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
   3. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

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