If you’re like me, you are balancing all the things- kids, work, exercise, hobbies- and so you don’t always have time or energy to make intricate recipes with tons of spices, steps, and ingredients. This recipe is easy enough to throw together in a few mins (with a little bit of waiting time), and then you can throw it on the grill for an impressive dinner for family or to give your next barbecue a little bit of a twist!

Ingredients:

3 lbs chicken breasts, raw

1/3 cup unsweetened coconut yogurt

2 1/2 – 3 tbsp tandoori spice blend

1/4-1/2 tsp salt, optional (do not add if your tandoori spice blend has salt, or if you are watching your salt content)

1/2 red onion, optional

Instructions:

Take 8-10 wooden skewers and soak them in water. I use a lined baking sheet to do this since my skewers don’t quite fit in a 9 x 13 pan. The skewers should soak for about 30 mins. If you have metal skewers, skip this step.

Cut your chicken into larger chunks and add to a large non-reactive bowl. Add the spices (and salt, if using) and massage into the chicken. Add the coconut yogurt and mix. Cover and allow the chicken to marinade for about 30 mins.

If using the red onion, cut them into large chunks that can be skewered.

After the 30 mins have gone by, remove the skewers from the water and place them on a large plate or platter. Skewer several chunks of chicken per skewer, and add a chunk of red onion if you’d like on the end.

Grill between 350-400 degrees Fahrenheit for about 14-15 mins (7 mins per side, or 3-4 mins if needing to rotate on 4 sides; this will depend on how your chunks are cut). Serve with rice and enjoy!