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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana Ingredients:
1-1/2 cups (12 ounces) plain yogurt |
1/4 cup lemon juice |
2 tablespoons chili powder |
2 tablespoons paprika |
2 tablespoons olive oil |
1-1/2 teaspoons salt |
1/2 to 1 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cardamom |
1/8 teaspoon ground cinnamon |
4 to 5 pounds bone-in chicken thighs and legs, skin removed |
Directions:
1. In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack or coat with cooking spray before starting the grill. Drain and discard marinade.
3. Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 180°. Yield: 8 servings.
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