This version of the classic is super-simple (no tandoor oven required) and very tasty. Add a few vegetables to the grill and some naan to round out the dinner.Wine pairing: A light-bodied red like Kitá 2012 Camp 4 Vineyard Grenache (Santa Ynez Valley; $30).

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Credit: Annabelle Breakey

Recipe Summary test

30 mins
8 hrs 30 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • In a blender, combine all ingredients except chicken until smooth. Pour marinade into a large resealable plastic bag.

  • Cut chicken breast halves in half again crosswise and slash each piece diagonally three or four times. Add to marinade, toss well to coat evenly, and chill in bag overnight.

  • Heat grill to medium (about 400°). Oil cooking grate, using tongs and a wad of oiled paper towels. Remove chicken from marinade and grill, turning as needed, until chicken is opaque and grill marks appear, 8 to 10 minutes.

Chef's Notes

Allow 8 hours to marinate overnight.

Nutrition Facts

191 calories; calories from fat 22%; protein 33g; fat 4.7g; saturated fat 1.2g; carbohydrates 1.9g; sodium 295mg; cholesterol 99mg.