Easy Tandoori Style Chicken


The other night I wanted something full of flavor for dinner, but that also required little effort. I came up with Easy Tandoori Style Chicken. I marinated boneless chicken breasts with warm spices and roasted them in the oven. The result was deliciously juicy chicken, which everyone loved. I served them with rice and roasted veggies for a great meal. And leftovers were perfect for adding to a salad for lunch the next day.


Ingredients for Easy Tandoori Style Chicken:


3 pounds of boneless skinless chicken breasts

3 tablespoons grapeseed oil

10 cloves garlic, minced

2 tablespoons of ginger puree

1 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/8 teaspoon cayenne pepper

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Time-Saving Tips: Prepare the marinade a few hours in advance.


Let's see what we need.


We're ready to cook.


Place the chicken in a bowl and add the rest of the ingredients. Combine well and marinate for 30 minutes. Transfer the chicken to a parchment-lined sheet pan and bake in a preheated 425-degree oven for about 20 minutes, though it depends on the thickness of the chicken, so an instant-read thermometer should read 160 degrees.


It's ready! Easy Tandoori Style Chicken is so good. I love that it's a snap to prepare and so yummy. And thanks to my Instant Read thermometer, they will turn out perfectly every time.


Enjoy!


Easy Tandoori Style Chicken:


  • 3 pounds of boneless skinless chicken breasts

  • 3 tablespoons grapeseed oil

  • 10 cloves garlic, minced

  • 2 tablespoons of ginger puree

  • 1 teaspoon coriander

  • 1/2 teaspoon cumin

  • 1/4 teaspoon allspice

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ground cardamom

  • 1/8 teaspoon cayenne pepper

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • Place the chicken in a bowl and add the rest of the ingredients. Combine well and marinate for 30 minutes. Transfer the chicken to a parchment-lined sheet pan and bake in a preheated 425-degree oven for about 20 minutes, though it depends on the thickness of the chicken, so an instant-read thermometer should read 160 degrees.

  • Time-Saving Tips: Prepare the marinade a few hours in advance.

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