This Easy Tandoori Chicken uses only a handful of ingredients and is a yummy, healthy choice for dinner. Making the marinade only takes five minutes! How’s that for a quick, effortless meal?
Today I am going to introduce you to one of my favorite companies, Penzeys Spices. My mother-in-law got the family hooked on their spices years ago, but the thing I buy from them the most is dutch-processed cocoa which is hard to find in my part of West Virginia. They have about 70 stores here in the US but you can also order from them online. Penzeys has just about any spice you can think of (including at least four different types of cinnamon) but my favorites are the spice mixes.
Mr. Bunny and I have been on a mission to eat less processed foods for a while now. This includes MSG, citric acid and other additives and preservatives, so we make a lot of food from scratch, but sometimes you need ingredients that are healthy AND time-savers. That’s why we love Penzeys. So many spice mixes have MSG which trigger the hubby’s migraines, but not Penzeys.
So here is a super fast, super easy chicken recipe that uses a Penzeys Spice mix. This Tandoori Chicken uses just 4 main ingredients: chicken, plain yogurt, lemon juice and Tandoori seasoning.
Throw it all in a bowl together, and stir until its combined. It should look like this when it’s mixed.
Cover it, stick it in the refrigerator and then let it marinate for at least 2 hours, or overnight. The chicken can either be grilled or baked. Both ways are great and require little effort, so you can get a healthy meal on the table fast. Can you tell I like fast dinners? I save my time for baking ;-)
I like the to garnish my Easy Tandoori Chicken with cilantro, red onions and jalapeno, but other options include toasted sliced almonds, mint or chutney. Serve with steamed rice, veggies or naan and you have a meal that looks great and satisfies the palate. Give it a try and let me know what you think by leaving a comment below.
- 2 pounds raw boneless chicken thighs
- 1 cup plain yogurt
- Juice of one lemon
- 1 tablespoon Penzeys Tandoori Seasoning
- Salt and pepper to taste
- Sliced red onions
- Toasted sliced almonds
- Lemon wedges
- Combine marinade ingredients in a bowl and stir to combine.
- Add chicken, cover and refrigerate 2 hours or overnight.
- Place chicken in a baking dish or on a broiler pan and bake 20-25 minutes, or until 165 degrees.
- Over direct heat, grill chicken 3-5 minutes on each side, or until 165 degrees.
- Garnish and serve
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