Grilled Masala Chicken Breasts

Grilled Masala Chicken Breasts

AuthorSabrinaCategory, , , , , DifficultyBeginner

This is a fantastic flavorful and pungent chicken breast recipe that works well in wraps, salads, or served as the main protein for lunches and dinners. A great make ahead item that can be portion and frozen for busy work weeks.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

4 chicken breasts, boneless and skinless
For Marinade
½ medium onion grated
1 small chili, seeded and minced
¼ cup plain yogurt (use a cream top full fat brand like Brown Cow)
2 cloves garlic, minced
1 tbsp oil
1 ½ tbsp garam masala
1 tbsp cumin powder
2 tsp coriander powder
2 tsp fresh ginger, minced
1 ¼ tsp salt
½ tsp black pepper

1

Combine marinade ingredients in small bowl.

2

Place chicken breasts into a resealable plastic bag. Pour mixture over top of chicken and gently work around so all surfaces of meat are well coated. Release air from bag, seal and place into refrigerator for 4-12 hours.

3

Preheat grill for medium high heat. Remove chicken from bag and place onto grill. Carefully pour any remaining marinade over tops of chicken breasts. Close lid and cook over direct heat for 2-3 minutes per side. Move to cooler part of grill and cook over indirect heat for the 10-12 minutes or until internal temperature at thickest part of breast reads 165 degrees F.

4

Once cooked, remove from heat and serve with your favorite side dishes. You can also slice and portion for meals. Store in refrigerator for 3 days or freeze for up to 6 weeks in an air tight container.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 185
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 3g1%
Dietary Fiber 0g
Sugars 1g
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Laxmi Gourmet Traditional Garam Masala

Ingredients

 4 chicken breasts, boneless and skinless
For Marinade
 ½ medium onion grated
 1 small chili, seeded and minced
 ¼ cup plain yogurt (use a cream top full fat brand like Brown Cow)
 2 cloves garlic, minced
 1 tbsp oil
 1 ½ tbsp garam masala
 1 tbsp cumin powder
 2 tsp coriander powder
 2 tsp fresh ginger, minced
 1 ¼ tsp salt
 ½ tsp black pepper

Directions

1

Combine marinade ingredients in small bowl.

2

Place chicken breasts into a resealable plastic bag. Pour mixture over top of chicken and gently work around so all surfaces of meat are well coated. Release air from bag, seal and place into refrigerator for 4-12 hours.

3

Preheat grill for medium high heat. Remove chicken from bag and place onto grill. Carefully pour any remaining marinade over tops of chicken breasts. Close lid and cook over direct heat for 2-3 minutes per side. Move to cooler part of grill and cook over indirect heat for the 10-12 minutes or until internal temperature at thickest part of breast reads 165 degrees F.

4

Once cooked, remove from heat and serve with your favorite side dishes. You can also slice and portion for meals. Store in refrigerator for 3 days or freeze for up to 6 weeks in an air tight container.

Grilled Masala Chicken Breasts

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