Bombay Chicken
Light & Tasty
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This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well.
-June Thomas of Chesterton, Indiana
SERVINGS: 8
CATEGORY: Low Carb
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 25 min.
Ingredients:
- 1-1/2 cups (12 ounces) plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 4 to 5 pounds bone-in chicken thighs and legs, skin removed
Directions:
In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.
Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinade.
Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a meat thermometer reads 180°. Yield: 8 servings.