Grilled chicken breast marinated in Garam Masala and aromatic spices then grilled until golden and juicy. Easy, healthy and delicious!
Ingredients needed
This recipe is so simple and requires a few spices to make the delicious marinade. However, if you don’t have all the spices mentioned on hand, using a good quality Garam Masala or similar spice mix will be a good substitute.
- Boneless skinless Chicken breasts. Skinless boneless thighs can also be used.
- Oil. I used canola oil but olive oil, avocado or grapeseed oil can also be used.
- Lemon juice. Lime juice can be substituted.
- Spices: Garam Masala, turmeric, paprika, chilli flakes/red pepper flakes, cardamom, garlic powder.
- Salt and black pepper.
- Curry leaves (optional).
How to grill chicken breast
- Flatten the chicken: To allow the chicken to cook evenly, I prefer flattening them out slightly. Place the chicken in between two sheets of parchment paper and flatten with a meat mallet or a rolling pin until even in thickness, approximately 1.5-2cm thick. Place the chicken in a suitable dish for marinating.
- Make the chicken marinade: Whisk together oil, lemon juice, spices, salt and pepper in a small bowl. Pour over the chicken and allow to marinate for at least 20 minutes but up to 24 hours, covered in the fridge.
- Grill the chicken: Cook the chicken on a hot grill or grill pan set over medium-high heat for 3-4 minutes then flip with tongs and cook for another 3-4 minutes until the chicken is golden with grill marks and tender. Remove from the heat and allow to rest for a few minutes then slice and serve.
How long to grill chicken breast
Depending on the thickness, chicken breasts should take no longer than 8 minutes to cook on a hot grill. Flattening the chicken allows it to cook evenly and much quicker. Chicken breasts are done when the internal temperature reads 70ºC/160ºF on an meat thermometer, or when the chicken is white throughout. Remember the chicken will continue cooking while it rests.
What to serve with grilled chicken breast
I served the chicken with roti, yogurt and fresh coriander/cilantro leaves for everyone to make their own wraps but you could serve it with a simple salad, steamed rice or crispy potatoes too.
- Easy Greek Tzatziki or any yogurt-based sauce.
- Naan or roti.
- Easy marinated cucumber salad
Grilled chicken recipes
Easy Curried Grilled Chicken Breast
Ingredients
- 750 g (1½lbs) chicken breasts
- ¼ cup oil
- ¼ cup lemon juice
- 2 tbsp Garam Masala
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp chilli flakes
- ½ tsp ground cardamom
- 1 tsp salt
- ½ tsp pepper
- 10 curry leaves (optional)
Instructions
- To allow the chicken to cook evenly, I prefer flattening them out slightly. Place the chicken in between two sheets of parchment paper and flatten with a meat mallet or a rolling pin until even in thickness, approximately 1.5-2cm thick.
- Place the chicken in a suitable dish for marinating.
- Whisk together oil, lemon juice, spices, salt and pepper.
- Pour over the chicken and allow to marinate for at least 20 minutes but up to 24 hours, covered in the fridge.
- Cook the chicken on a hot grill or grill pan for 3-4 minutes per side until golden brown and cooked through.
- Remove from the heat and allow to rest for a few minutes then slice and serve.
Hi, I have yet to try this recipe. It looks great but it should have a different name, in my opinion as someone who is Indian and familiar with the cuisine. “Curry” means sauce in many Indian languages. I thought this chicken would be marinated and then served with a sauce, given the “curried” description in the name, but it doesn’t seem that way. A more appropriate name would be Indian-Spice Grilled Chicken or Masala Grilled Chicken. “Masala” means mix of spices, which is closer to this recipe’s actually content.