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Grilled Tandoori Chicken

none

1 cup yogurt; plain low-fat
4 cloves garlic; minced
2 each serrano chili peppers, up to 3; seeded and minced
2 tablespoons fresh ginger root; grated
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
4 each skinless boneless chicken breast ha

Combine all ingredients except the chicken in a shallow glass dish large enough to hold the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides. Marinate, covered, in the refrigerator for 12 to 24 hours. Drain chicken from marinade and place on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Do not over cook. Makes 4 servings. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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