1 1/2 cups (12 oz) plain yogurt
1/4 cup lemon juice
2 tbsp chili powder
2 tbsp paprika
2 tbsp olive oil
1 1/2 tsp salt
1/2 to 1 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
4 to 5 pounds bone in chicken thighs and legs, skin removed
1. In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.
2. Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinade.
3. Grill chicken, covered, over medium hot heat for 10-15 minutes on each side or until a meat thermometer reads 180*.
makes 8 servings; one servings (4 oz cooked dark meat)
Cal 255; fat 13; fiber 1
I was a little leery of this while I was making the marinade. It is about the color of chili - only a little lighter. I didn't taste of the marinade because of the oil in it. But, we dumped in the chicken, squished it all around to get it all nicely coated and plopped it in the fridge.
It was a little windy, so we had a few issues while we were grilling it, but it could be easily baked. I would just line the pan with foil, as the chicken wanted to stick to grill.
I was really surprised at how mildly flavored the chicken turned out. It was very good, this would make a very, very good base, to make BBQ chicken or something else will as well. It's a definite keeper!
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