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Tandoori Chicken
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Description
A spiced yogurt marinade makes this grilled chicken moist, juicy and delicious.
Ingredients
- ¾ cups Coarsely Chopped Onion
- 1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
- 2 cloves Garlic, Peeled
- ½ cups Low Fat Plain Yogurt
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 whole Lemon, Zested
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoons Salt
- ½ teaspoons Chili Powder
- ¼ teaspoons Black Pepper
- 1 dash Freshly Grated Nutmeg
- 2 dashes Hot Sauce (or To Taste) (optional)
- 4 whole Boneless, Skinless Chicken Breast Halves
Preparation
Place onion, ginger and garlic in a food processor; process until finely chopped. Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.
Make 3 diagonal cuts, 1/4″ deep, across the top of each chicken breast half. Place chicken in a resealable zip-top plastic bag; pour yogurt mixture over the chicken. Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally.
Grease grill rack; preheat grill.
Remove chicken breasts from the bag; discard marinade. Place chicken on the grill rack. Cook 6-10 minutes on each side (depending on thickness of chicken breast), or until chicken is done and juices run clear. Makes 4 servings.
(Inspired by a recipe in the Cooking Light Chicken cookbook.)
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