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Bombay Chicken Recipe

Photo by: Taste of Home

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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

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8 Servings
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 Crisco® Pure 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.

Nutritional Analysis: One serving (4 ounces cooked dark meat) equals 255 calories, 13 g fat (3 g saturated fat), 106 mg cholesterol, 344 mg sodium, 3 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat.

Bombay Chicken published in Light & Tasty April/May 2004, p37

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