Contributed by Diane S.
Ginger, garlic and chili powder flavor boneless chicken
breasts and/or thighs. Yogurt has an amazing ability to
keep chicken tender and moist on the grill, as this recipe
demonstrates. An added bonus, this recipe is low-fat! This
must be started the night before.
8 ounces plain yogurt
1" piece ginger root, coarsely chopped
8 garlic cloves, coarsely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
2 - 3 pounds boneless, skinless chicken breasts and/or thighs
In a food processor or blender, blend yogurt, garlic and
ginger until smooth. Add chili powder and salt and blend
Pound chicken to an even thickness, about 1/2 inch. Pour
yogurt mixture over chicken and marinate refrigerated in
covered container, 12 to 24 hours, tossing occasionally.
Light a hot fire in a barbecue grill. Remove the chicken
from the marinade and grill 4 inches from the heat for about
4 - 5 minutes per side or until cooked. The chicken is done
when it is uniformly browned
and firm to the touch.
Yield: 6 - 8 servings
September 98 Recipes