3 tbsp. BBQ Tanduri Masala
3 tbsp. greek whole milk yogurt
3 tbsp. vinegar
3 tbsp. lemon juice
2 tbsp. vegetable oil
4 skinless chicken breasts or thighs, bone-in
In small bowl, mix spice, yogurt, vinegar, lemon juice, and oil until well blended. Make several deep cuts into each breast. Coat the chicken with the marinade, rubbing it into the cuts. Cover and refrigerate at least 4 to 5 hours, preferably overnight. Remove from marinade and grill at a medium-high temperature for 10 to 15 min per side until an instant-read thermometer registers 170F when inserted into the thickest part of the breast, but not touching the bone.