Tandoori-Style Grilled Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts Chicken breast, boneless skinless, raw
• 3 tablespoons vegetable oil Vegetable oil (soybean)
• 1 teaspoon ground coriander Coriander seed
• 1 teaspoon ground cumin Cumin, ground
• 1 teaspoon ground turmeric Turmeric, ground
• 1 teaspoon cayenne Cayenne pepper
• 1 tablespoon garam masala
• 1 tablespoon sweet (not hot) paprika Paprika
• 1 cup plain yogurt (or buttermilk) Yogurt, plain, whole milk
• 2 tablespoons lemon juice Lemon juice
• 4 cloves garlic , minced Garlic, raw
• 2 tablespoons fresh ginger , minced Ginger root, raw
• 1 teaspoon salt Salt, table

Instructions

1. Between sheets of plastic wrap, pound chicken breasts to an even thickness of about 1/2 inch.
2. Heat oil in a small pan over medium-high heat. Add the dried spices and cook until fragrant and sizzling. Remove from heat and let cool.
3. Mix the cooled spice paste with yogurt, lemon juice, salt, garlic, and ginger.
4. Place chicken in a gallon zip bag or bowl, coat with marinade, and refrigerate 1–8 hours.
5. Heat grill to high. Lower to medium-high just before adding chicken. Oil the grates well.
6. Remove chicken from marinade, shaking off excess. Grill directly over heat, turning occasionally, until the lowest temperature in the breast reaches 155°F. Tent with foil for at least 1 minute before serving (carryover will bring it to 160–165°F).