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Yogurt-Marinated Chicken Recipe

Yogurt-Marinated Chicken Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Yogurt-Marinated Chicken Recipe

Prep: 5 min. + marinating Grill: 30 min.

Yield: 6 Servings

5 30 35

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

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.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
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.

Nutritional Analysis: One serving (1 chicken breast half) equals 149 calories, 4 g fat (1 g saturated fat), 68 mg cholesterol, 163 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Yogurt-Marinated Chicken in Light & Tasty June/July 2002, p20

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on May. 23, 2013 by scrambledwithcheese

This wasn't bad but not as much flavor as I had hoped, and I did marinate it overnight. I think if you used boneless skinless meat, the flavor would be stronger.