Ingredients
-
3/4
-
2
-
4
-
2
-
1/4
-
1/8
-
1/8
-
10
-
1
-
-
-
-
-
-
Directions
Indian Spiced Grilled Chicken (South Beach Diet Phase 1),From “The South Beach Diet Parties & Holidays Cookbook”,The marinade was quick to put together. I added about 1/2 tsp agave syrup just to counter the spiciness of the other flavors. I don’t have an outdoor grill so I cooked it on my countertop electric grill. The yogurt helped to tenderize the chicken and it had a good, moist texture. The seasonings were good but there wasn’t enough of them. I will make this again but next time increase each of the spices.,Oops! I meant 2 Tablespoons of Garam Masala substitute.
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Steps
|
1
Done
|
Whisk Together Yogurt, Lemon Juice, Garam Masala, Paprika, Salt, Black Pepper, and Cayenne in a Small Bowl. |
|
2
Done
|
Divide Mixture Between 2 Large Resealable Plastic Bags. |
|
3
Done
|
Place 5 Chicken Breasts in Each Bag, Seal Bags, and Turn to Coat Chicken With Marinade. |
|
4
Done
|
Lay Bags Flat in the Refrigerator. |
|
5
Done
|
Refrigerate at Least 2 Hours or Overnight. |
|
6
Done
|
Heat a Grill or Grill Pan to Medium-High. |
|
7
Done
|
Remove Chicken from Bags. |
|
8
Done
|
Brush Grill With Oil and Grill Chicken Until Cooked Through, About 7 Minutes Per Side. |
|
9
Done
|
Serve Warm. |
|
10
Done
|
* Make-Ahead: Chicken Can Be Marinated in Resealable Plastics Bags in the Refrigerator Up to 1 Day. |
