Ingredients
-
1/2
-
1
-
2
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
4
-
2
-
-
-
-
Directions
Indian-Style Grilled Chicken Breasts, From Canadian Diabetes Cookbook , Easy, lovely flavor I halved the recipe and used thighs instead of breasts Made this on the George Foreman, next time will make outside on the grill There will certainly be a next time, already looking forward to it
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Steps
|
1
Done
|
In a Food Processor, Combine Yogurt, Tomato Paste, Green Onions, Garlic, Ginger, Cumin, Coriander, Salt and Cayenne Pepper; Pure Until Smooth. |
|
2
Done
|
Arrange Chicken in a Shallow Dish; Coat With Yogurt Mixture. Cover and Refrigerate For 1 Hour or Up to 1 Day Ahead. Remove from Refrigerator 30 Minutes Before Cooking. |
|
3
Done
|
Place Chicken Skin-Side Down on Greased Grill Over Medium-High Heat; Cook For 15 Minutes. Brush With Marinade; Turn and Cook For 10 to 15 Minutes Longer or Until Golden and Juices Run Clear (or Place Chicken on Rack Set on Baking Sheet; Roast at 350f, Basting After 30 Minutes With Marinade, For 50 to 55 Minutes or Until Juices Run Clear). |
|
4
Done
|
Serve Garnished With Chopped Coriander or Chopped Parsley. |
