Grilled Spicy Chicken Masala

Adapted from America's Test Kitchen, 30 Minute Suppers


2 Tablespoons garam masala
2 teaspoons chili powder
1 Tablespoon paprika
1/4 teaspoon salt
2 large garlic cloves, minced
1/4 teaspoon ground ginger
2 Tablespoons lemon juice
1/4 cup plain Greek yogurt
1/4 cup vegetable juice
4 boneless, skinless chicken breasts

In a bowl (medium or small), combine garam masala, chili powder, paprika, salt, garlic, ginger, and lemon juice to make a paste.  In another small bowl, add 1 teaspoon of the paste and yogurt, stirring into fully incorporated.  Add oil to remaining paste and stir to combine, breaking up any clumps.

Place the chicken in a resealable bag and pour the oil mixture over top of it.  Massage the bag to make sure all sides of the chicken are covered.  Let marinate in the refrigerator for at least an hour (the longer you marinate, the more flavorful the chicken will become).

Preheat grill to 400 degrees F.  Remove the chicken from the bag and discard the marinade.  Place the chicken directly on the grill grate and cook for 6-8 minutes per side or until the chicken is cooked through.  Remove from grill and allow to rest for 4-5 minutes.  Serve with yogurt sauce.  Enjoy!

***You can bake this if you want too, place in 400 degree oven and bake until internal temp is 165 degrees. (I like to take the chicken out a little sooner, though, as it will continue to cook when you take it out of the oven)***