Tandoori-Style Chicken with Cucumber Melon Relish

Spring has a way of pulling people back outside. The air shifts, afternoons stretch longer, and suddenly the idea of firing up the grill feels less like a chore and more like a celebration. This season, skip the usual suspects and try something that brings bold, aromatic spice together with the cool, refreshing flavors of the garden: Tandoori-Style Chicken with Cucumber Melon Relish.

Tandoori cooking traces its roots to South Asia, where marinated meat is cooked in a clay oven at intense heat — producing chicken with a deeply spiced crust and incredibly juicy interior. The grill captures that same magic beautifully. A yogurt-based marinade carries warm spices like cumin, coriander, turmeric, and garam masala deep into the meat, tenderizing as it works. The result is charred on the outside, succulent in the middle, and packed with layered flavor in every bite.

What makes this recipe stand out is the cucumber melon relish. Fresh cucumber and sweet melon bring a brightness that cuts right through the richness of the spiced chicken. Tossed with a bit of mint and a squeeze of lime, the relish adds color, crunch, and a cooling contrast that feels made for warm-weather grilling. Together, these components hit every note — savory, sweet, herby, and bright.

Outdoor cooking at this level calls for a grill built to perform. American Made Grills are crafted entirely in the United States from American stainless steel, designed to hold consistent heat and give you the sear you need for recipes like this one. Serious food deserves serious equipment — and that's exactly what American Made Grills delivers.

Serve this dish straight off the grill with warm flatbread or a simple rice pilaf. Good food, good weather, and great company — that's what this time of year is all about.

Serves 4

Tandoori-Style Chicken with Cucumber Melon Relish Ingredients

• 1-1/2 cups reduced-fat plain yogurt
• 2 tablespoons lemon juice, divided
• 1-1/2 teaspoons garam masala or curry powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1-1/2 cups chopped cantaloupe
• 1/2 cup chopped, seeded, peeled cucumber
• 2 green onions, finely chopped
• 2 tablespoons minced fresh cilantro
• 1 tablespoon minced fresh mint
• 1/4 cup toasted sliced almonds, optional

Tandoori-Style Chicken with Cucumber Melon Relish Directions

1. In a small bowl, whisk yogurt with 1 tablespoon lemon juice, garam masala, salt, and pepper flakes until blended. Pour 1 cup of marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate the remaining marinade.
2. For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint, and remaining lemon juice.
3. Drain the chicken, discarding the marinade in the bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

Taken from tasteofhome.com