George Foreman Grilled Tandoori Chicken
Elevate your weeknight dinner with this George Foreman Grilled Tandoori Chicken—a flavorful fusion of bold Indian spices and quick, indoor grilling. Tender boneless, skinless chicken thighs are marinated in a creamy Greek yogurt base infused with vibrant spices like garam masala, turmeric, and paprika, then grilled to juicy perfection in just minutes. Perfect for busy cooks, this recipe requires minimal prep time yet delivers restaurant-quality results with the convenience of a George Foreman grill. Garnished with fresh cilantro and served alongside lemon wedges and sliced onions, this tandoori-inspired dish pairs beautifully with naan or basmati rice, making it the ultimate healthy, delicious, and easy dinner option. Ideal for fans of Indian cuisine and grilling enthusiasts alike.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 serving Optional: Sliced onions and lemon wedges, for serving
Instructions
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, cayenne pepper, salt, and vegetable oil. Mix well to form a thick marinade.
Add the boneless, skinless chicken thighs to the bowl. Coat the chicken thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat your George Foreman grill for at least 5 minutes with the lid closed. Lightly oil the grill plates to prevent sticking.
Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for 10 minutes.
Place the chicken thighs on the preheated grill. Close the lid and cook for 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Flip the chicken once halfway through, if desired, for even grill marks.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.
Garnish the grilled Tandoori chicken with freshly chopped cilantro. Serve hot with sliced onions, lemon wedges, and naan or rice, if desired.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
