Ingredients:

  • 1/2 cup (120g) Plain Greek Yogurt
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 1 tbsp (15ml) Olive Oil
  • 1 tbsp (15g) Ginger-Garlic Paste
  • 1 tbsp (6g) Garam Masala
  • 1 tsp (3g) Turmeric Powder
  • 1 tsp (3g) Smoked Paprika
  • 1/2 tsp (3g) Cumin Powder
  • 1 tsp (6g) Sea Salt
  • 1/2 tsp (2g) Cracked Black Pepper
  • 1.5 lbs (680g) Boneless, Skinless Chicken Breast

Instructions:

  1. Whisk the Greek yogurt, lemon juice, oil, and all spices in a bowl until the mixture is smooth and bright orange.
  2. Place the chicken strips into a zip-top bag and pour the marinade over them. Squeeze out all excess air to ensure the marinade clings to every surface. Refrigerate for at least 2 hours.
  3. Preheat your grill to medium-high heat (approx. 400°F / 200°C) and lightly oil the grates.
  4. Remove chicken from the bag, letting excess marinade drip off. Place strips on the grill and sear for 5-6 minutes per side until the internal temperature hits 160°F (71°C).
  5. Transfer the chicken to a warm platter and tent loosely with foil. Let the meat rest for 5 minutes before serving.