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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This tender marinated chicken gets its zing from chili powder and cumin. For variety, Naheed Saleem of Stanford, Connecticut sometimes adds a tablespoon of tomato paste to the marinade or replaces the chili powder with chopped green chilies. It's a surefire hit of summer cookouts. Ingredients:
1/2 cup fat-free yogurt |
3 garlic cloves, minced |
2 tablespoons lemon juice |
1 tablespoon canola oil |
1 tablespoon minced fresh gingerroot |
6 bone-in chicken breast halves (6 ounces each) |
1 teaspoon sugar |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
Directions:
1. In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.
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