Directions:
- In a large zip top bag, combine yogurt, rice vinegar, ginger, garlic, cumin, cinnamon, nutmeg, allspice, salt, and pepper; set aside.
- Pound chicken to 1/2-inch thickness; cut into 1-1/2-inch wide strips.
- Add chicken to yogurt mixture; toss to coat. Press out as much air as possible and seal the bag; refrigerate at least 20 minutes or up to 24 hours.
- Cover broiler pan with foil and preheat broiler. Lay chicken strips on broiler pan and brush with marinade. Discard any leftover marinade.
- Broil chicken until no longer pink in center, about 3 to 4 minutes per side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 767.8 Kcal (3215 kJ) | ||
| Calories from fat | 674.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.92g | 115% | |
|---|---|---|---|
| Cholesterol | 178.96mg | 60% | |
| Sodium | 370.91mg | 15% | |
| Potassium | 279.61mg | 6% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 18.41g | 37% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 343.47 Kcal (1438 kJ) | ||
| Calories from fat | 301.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.52g | 115% | |
|---|---|---|---|
| Cholesterol | 80.06mg | 60% | |
| Sodium | 165.92mg | 15% | |
| Potassium | 125.08mg | 6% | |
| Total Carbs | 2.49g | 2% | |
| Sugars | 1.09g | 10% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 8.24g | 37% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.2mg | 2% | |
| Calcium | 28.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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