Ingredients:

1 medium onion, coarsely chopped
3 cloves garlic
2 inch piece of ginger root, peeled and chopped
3 TBS fresh lemon juice
8 oz fat-free plain yogurt, drained
1 TBS ground coriander
1 tsp ground cumin
1 tsp tumeric
1/2 tsp nutmeg
1/4 tsp mace
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup oil
6 skinless chicken thighs or legs, and 6 skinless chicken breast halves

In blender or food processor, puree onion, garlic, and ginger with lemon juice to make a paste. Add the yogurt and spices and blend well. With motor running, drizzle oil mixture in and process until blended.

Make 2 or 3 slits in each breast and thigh or leg. Place chicken in Ziploc bag and add marinade. Coat thoroughly and refrigerate 12-24 hours.

Grill until done, about 18-20 minutes for breasts and 25-30 minutes for thighs/legs. Baste two or three times with marinade while cooking. Makes 6 servings.



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