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Easy Tandoori Grilled Chicken | This easy, paleo and Whole30-approved marinated chicken is bursting with flavour - and it's a great healthy meal prep recipe too! | My Fresh Perspectve | #whole30 #paleo #chicken #mealprep #eatclean #cleaneating #sugardetox

Easy Tandoori Grilled Chicken


  • Author: Angela Simpson
  • Prep Time: 15 mins (+ marinating)
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x

Description

The magic is in the marinade of this Easy Tandoori Grilled Chicken, loaded with vibrant flavour that will transport your tastebuds to India. It’s a perfect fit for your weekend big-batch meal prep, as leftovers can be used for everything from salad toppers to fillings for wraps and sandwiches. High-protein, paleo and Whole30-approved!


Scale

Ingredients

For the chicken:

  • 4 uncooked boneless skinless chicken breasts, about 1.5lbs total
  • 3 tbsp tandoori masala spice mix (*see notes for my picks and a DIY version)
  • 3/4 cup coconut milk
  • juice of 1 lime

For the rest:

  • 4 cups cauliflower rice, tossed with juice of 1 lime + torn cilantro + parsley
  • 3 cups thinly sliced cucumber
  • arugula or your choice of mixed greens
  • turmeric/curried sauerkraut, or your choice of Indian chutney – all optional

Simple herb vinaigrette:

  • 2/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 tbsp each finely minced mixed fresh parsley and mint
  • pinches of sea salt and black pepper

Instructions

  1. In a resealable bag, combine all ingredients for the marinade. Seal and shake to combine.
  2. Add the chicken to the bag and seal again. Lay the bag flat in the fridge so that all pieces can sit in the marinade. Allow at least 30 mins but preferably 6 hours for best flavour.
  3. Prep the rest of the ingredients as directed above. Shake the ingredients for the dressing in a glass jar, then drizzle a bit over the cucumbers and arugula and toss to coat. Divide the cauliflower rice, greens and cucumbers between 4 serving bowls.
  4. When ready to cook, light the grill and let it heat up for a few minutes. Cook the chicken for about 6-7 minutes per side, or until no longer pink inside. (Thinner chicken breasts may only take 5 minutes.)
  5. Remove from the grill and place one piece in each serving. Serve with your choice of curried sauerkraut, Indian chutney, fresh herbs and lime wedges – all optional.

Notes

  • Two of my favourite tandoori masalas: Frontier Co-Op Organic Tandoori Masala, Whole Foods Market Organic Tandoori Masala Seasoning
  • You should be able to find tandoori masala in the spice section of most grocery stores. If you prefer to create your own, here’s an easy DIY version: 1 tbsp yellow curry powder, 2 tsp paprika, 1 tsp each garlic powder, chili powder, ground cumin, and turmeric, and a pinch of sea salt. Once mixed, you’ll have 3 tbsp which is exactly the amount you’ll want for this tandoori grilled chicken recipe.
  • Category: dinner
  • Method: grill
  • Cuisine: Indian

Keywords: Tandoori Grilled Chicken, gluten free, grain free, Indian, dairy free, Whole30, paleo, low sugar, cauliflower rice, grill recipes, high protein