Charcoal-Grilled Tandoori-Style Chicken Breasts with Raita
Why This Recipe Works
We found that bone-in, skin-on chicken breasts were the best choice for our grilled tandoori chicken recipe because the skin protected the top of the breast and the bone shielded the interior from the grill's hot, dry heat. There was also plenty of surface area for spices to cling to. Our testing proved that we didn't need a preliminary yogurt marinade for our tandoori chicken recipe; a dry rub with fresh ginger, coriander, cumin, cinnamon, and turmeric for color worked much better. But we still wanted that tangy yogurt flavor, so we developed a raita, a yogurt-herb dipping sauce.