Indian-Style Grilled Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Canadian Diabetes Cookbook. Ingredients:
1/2 cup plain low-fat yogurt |
1 tablespoon tomato paste |
2 green onions, coarsely chopped |
2 garlic cloves, quartered |
1 piece peeled gingerroot, coarsely chopped or 1 teaspoon ground ginger |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
4 chicken breasts (bone-in) |
2 tablespoons chopped fresh coriander or 2 tablespoons chopped fresh parsley |
Directions:
1. In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; purée until smooth.
2. Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
3. Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear (or place chicken on rack set on baking sheet; roast at 350°F, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear).
4. Serve garnished with chopped coriander or chopped parsley.
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