Sunkist® Lemon-Infused Tandoori Chicken

By Nita Sharda and her mom, Bindu

  • Prep Time: 15 min
  • Cook Time: 30 - 45 min

Number of servings

ingredients

  • 1.5 lb bone-in or boneless chicken
  • 0.25 cup plain yogurt or sour cream
  • 0.25 cup Sunkist® lemon juice
  • 2 tbsp tomato paste
  • 1 tbsp tandoori powder
  • 2 tsp canola oil
  • 2 cloves garlic, minced
  • 1 knob ginger (2"), minced
  • 1 tbsp mayo
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 0.33 tsp cayenne pepper
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • Sunkist® lemon slices, for garnish
  • 0.33 cup cilantro, for garnish

Directions

Step-1-Prep-the-Chicken-min
Step 1

Trim excess skin and/or fat from your chicken.

Notes:
• If using bone-in chicken, remove skin and excess fat
• If using chicken breast – cut into 1–2” chunks
• If using thighs – no need to cut, simply remove excess fat

Step 2

In a large bowl, prepare your marinade by mixing together: sour cream, Sunkist® lemon juice, tomato paste, tandoori powder, oil, garlic, ginger, mayo, and your spices.

Step 3

Add your chicken into the bowl. Be sure to coat the chicken well with the bright red marinade. You can even work the marinade into the chicken using your hands.

Step 4

Allow the chicken to marinate in fridge for at least 2 hours, but preferably overnight.

Step 5

Once your chicken is ready to cook, you have a few options:

• Grill chicken on the BBQ.

• Lay your chicken into an oven proof dish, bake at 350F until your chicken is cooked through.

• Lastly, you can bake your chicken in the oven and then finish off on the grill over low-medium heat.

• A meat thermometer inserted into the thickest part of the chicken should read 165F on the thermometer.

Step 6

Drizzle with a fresh squeeze of Sunkist® lemon and top with cilantro.

Additional notes:

• The marinade is also lovely on paneer, tofu, salmon and most white fish.

“This recipe is something I developed based on my childhood experiences at family BBQs when my uncles and dad would make this gorgeous, bright red chicken. When I grew older and asked for a recipe, of course, they didn't have one with exact measurements and ingredients, so I set out to standardize it with the help of my husband.”

- Nita Sharda -