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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 4 servings |
||
| Calories 311 | ||
| Calories from Fat 154 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.2g | 26% | |
| Saturated Fat 4.2g | 20% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.2g | ||
| Cholesterol 93mg | 31% | |
| Sodium 413mg | 17% | |
| Potassium 437mg | 12% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 3.7g | ||
| Protein 32.3g | 64% | |
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Ingredients
- 1/2 cup plain fat-free yogurt
- 3 cloves minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon canola oil
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 3/4 teaspoon ground ginger or 1 tablespoon minced fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 4-6 boneless chicken breasts
Directions
1
Combine first nine ingredients,and pour into a large ziploc bag.2
Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.3
Refrigerate 8 hours or overnight.4
I think overnight is best.5
You can grill over indirect medium heat until done.6
But I used my Showtime Rotisserie.7
If you have one, (and if you don't, they're very cool), use the flat basket and cook for about 25 minutes.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make
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- Occasion > Everyday
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #913362
On Apr 6, 2009
this recipe was in fact really good! however, due to time and what I had on hand, there were a few changes...there wasn't enough time to marinate the chicken for 8 or more hours, but the four hours that we did marinate worked just fine. I can only imagine how tasty it would be if marinated for the full 8 hours! I sadly had to leave the ginger out because I forgot I had ran out, and there was no cumin on had, so i substituted an Emril Essence Seasoning that contained cumin. With all of that, this recipe still turned out great. We made kabobs and it was a hit!
From: Chef #379274
On Jan 25, 2009
This chicken was tender and succulent. Great recipe, however it did not have the Indian flavor I was craving. I wound up making a very hot curry sauce to dip it in and they went together perfectly. The sauce contained curry powder, turmeric, fresh jalepeno and garlic, canola oil, lemon juice and salt.
From: Chrissyo
On Jul 5, 2002
Just fantastic!!!!! I used homemade yoghurt using Dee514's Homemade Yogurt. I marinated the chicken for the 8 hours. This is not an overpowering marinade, in fact the yoghurt enhances the flavour of the other ingredients used in the marinade and tenderised the chicken to perfection. I think the ingredients in the marinade are a marriage in culinary heaven. I used fresh ginger root instead of the ground ginger. I cooked this on the Barbie. The chicken browned up beautifully. Just a wonderful flavour, and melt in the mouth. I made triple the quantity hoping that I was have left overs but my friends cleaned the lot up. Everyone asked for the recipe. I think that this recipe will go down well with chicken pieces too. A good one Leeannr. 
From: bratty
On Jul 5, 2002
The most tender, juicy, chicken breast i have ever made. This was so great, and you really made me look good at our July 4th bbq. No one could get over how moist and tender it was. I added extra garlic, but other wise followed the recipe as directed. It tasted wonderful, but what really impressed me was how tender it was. Really a great chicken recipe.
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