Grilled Tandoori Chicken

Makes 4 servings


1 pound boneless chicken breast (approximately 4 breasts)
1 cup plain yogurt
Juice of ½ lemon
1/3 cup of tandoori masala (a traditional Indian spice blend available for purchase at most Indian specialty grocers)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
Mango chutney (also available for purchase at most Indian specialty grocers)


Cut each chicken breast into 4 pieces.

Mix the yogurt, lemon juice, tandoori masala, cumin, chili powder, salt and pepper in a mixing bowl. Add the chicken and mix until the chicken is evenly coated. Cover and marinate in the refrigerator for 2 hours. If you are using wooden skewers, soak them in water for 2 hours so they will not burn while grilling.

Heat grill.

Place 4 pieces of chicken on a skewer, leaving space between each piece. Spray grill with a nonstick pan coating and grill roughly 3 minutes on each side (for a total of 6 minutes). Dip the chicken in mango chutney to your liking and serve with grilled vegetables for a complete meal.