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Yogurt-Marinated Chicken Recipe

Yogurt-Marinated Chicken Recipe

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.
TOTAL TIME: Prep: 5 min. + marinating Grill: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 3. 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 Facts

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.

Wine Pairings

Light-Bodied White Wine

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