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Grilled Tandoori Chicken and Vegetable Platter with Yogurt Dill Sauce

Tandoori Chicken is a dish that I fell in love with many years ago and if you’re not familiar it’s an Indian dish where chicken is marinated in yogurt with deliciously, zesty spices and cooks over a tandoor, a cylindrical clay oven, hence the name. Tandoori chicken can be made at home via stove or through a grilling process in the oven. It’s quite warm out already and since the oven-grilling method requires a very high temperature to cook in, I’m opting for the typical grilling method and keeping the heat outside. Since I’m unable to pull a real tandoor from my hat, the big egg grill will have to do. I’m not an expert in Indian cuisine nor am I a grilling master but I do know that I’ve been grilling my tandoori chicken like this for years and it’s delicious! I serve it over rice and usually with a grilled vegetable platter and a yogurt dill sauce on the side that is light and refreshing to eat. Below is the recipe for the tandoori chicken and I’ve also included how I make my grilled vegetable platter to go with.

Let’s get cooking!

INGREDIENTS (for marinade)

4 to 6 chicken breasts

1 cup Greek yogurt

1 ½ tablespoons ground ginger

1 tablespoon garlic powder

3 teaspoons garam masala

2 teaspoons chili powder

1 teaspoon ground black peppercorn

2 teaspoons ground coriander

½ teaspoon fine sea salt

1 teaspoon ground turmeric

½ teaspoon ground mustard

2 teaspoons fennel

2 tablespoons lemon juice

Zest of 1 lemon

2 tablespoons olive oil


To make the marinade:

In a small bowl, whisk together all the spices; set aside. In a large bowl, whisk together yogurt, lemon juice, lemon zest, and olive oil. Add spices to yogurt mixture and whisk to fully combine. Clean and prepare chicken by making large diagonal cuts into each breast. Place chicken into bowl of yogurt marinade, mixing well, cover and set aside for minimum of 6 hours and up to 24 hours.

To grill:

Coat the grill rack with oil (vegetable, peanut, avocado or mustard oil) by generously brushing rack. Using tongs, remove chicken from marinade and place on grill rack over medium to high heat. Grill the chicken for about 15 minutes. After 15 minutes of grilling, baste the remaining marinade over the chicken. Turn chicken over and add marinade to the sides of chicken facing upward. Grill chicken for another 8 to 10 minutes until chicken is cooked through.

Some helpful hints to get the best chicken possible:

- Allow the chicken to marinade for up to 24 hours and no less than 6 hours. The longer the chicken marinates, the juicier it will remain. Use all the remaining marinade as you’re grilling the chicken to add extra moisture and make it incredibly flavorful.

- Use avocado or peanut oil and avoid olive oil. The higher smoke points of these oils will help to keep the oil from burning. Other oils that can be used would be canola or vegetable oil. If you can find mustard oil, it will add another amazing layer of flavor to this chicken.

- Once the chicken is removed from the grill, a squeeze of fresh lemon over the chicken will help lock in moisture and give added flavor as well.

Grilled Vegetable Platter with Yogurt Dill Sauce

Vegetables for Grilling:

1 pound asparagus, trimmed

1 large zucchini, sliced diagonally

1 yellow squash, sliced diagonally

1 large red onion, sliced into thick rounds

2 large peppers, any color variation, cut into 1-inch pieces

1 pint cocktail tomatoes, whole

2 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

1 teaspoon garlic powder

1 tablespoon Zataar seasoning


Heat the grill over medium-high heat. Oil the grill racks. Toss vegetables in a large bowl with olive oil, lemon juice, salt and pepper, garlic powder, and Zataar seasoning. Grill vegetables, turning occasionally throughout until slightly charred (about 7 to 10 minutes). Remove from grill and arrange on tray or platter. Serve with yogurt dill sauce.

For the yogurt dill sauce:

1 cup Greek yogurt (I prefer Fage 2%)

¼ cup fresh dill, finely chopped, divided

1 teaspoon minced garlic

2 teaspoons olive oil

Salt and black pepper, to taste

Combine yogurt with dill, garlic, salt, and pepper. Transfer to a serving bowl and pour two teaspoons of olive oil on top and garnish with pepper and remaining chopped dill.

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