Indian-Style Chicken

January 5, 2018
|
Created by
4 hours and 45 minutes
Serves 8
INGREDIENTS:
  • 2 cloves garlic
  • 1 small yellow onion, coarsely chopped
  • 1 cup low-fat plain yogurt
  • 2 Tbsp fresh lemon juice
  • Salt
  • 1 Tbsp curry powder
  • 1 tsp sweet Hungarian paprika
  • 1/4 tsp ground cinnamon
  • 8 boneless, skinless chicken breasts
  • Canola oil
DIRECTIONS:

In the bowl of a food processor fitted with the blade attachment, add garlic, onion, yogurt, lemon juice, a large pinch of salt, curry powder, paprika, and cinnamon, and pulse to combine. Pour over chicken and stir well. Cover and refrigerate for up to 4 hours. Remove from refrigerator 30 minutes before cooking. Prepare a grill for indirect-heat cooking over medium-high heat.

Lightly rub grill grate with canola oil. Remove chicken from marinade and place on cool side of grill. Discard marinade. Cover and cook until an instant-read thermometer inserted into the thickest part of breast reads 165°, 20-25 minutes, transfer to hot side of grill in last 7 minutes.

Transfer to a platter, let rest 5 minutes, and serve.

Per 1 svg: cal.: 170; total fat: 3.5g (sat. fat; 1g); sodium: 80mg; total carb.: 5g; dietary fiber: 1g; sugar: 3g; protein: 29g