Grilled Yogurt-Marinated Chicken
Yogurt is the secret ingredient you never knew you needed.
red pepper flakesThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.DirectionsSeason chicken with 1 tsp. salt and let sit while making marinade.
In large bowl, whisk together yogurt, garlic, ginger, lime zest and juice, paprika, coriander, cumin, red pepper, and 1/2 tsp. salt; transfer half to small bowl; cover and refrigerate.Add chicken to large bowl and coat all over in yogurt mixture. Refrigerate at least 2 1/2 hr. or up to overnight.
Heat grill on medium-high. For gas grill, turn off burners on 1 side; if using charcoal, move charcoal to 1 side (this creates an indirect-heat cooking area).Remove chicken from marinade (discard marinade), place skin side down over direct heat, and grill until beginning to char, 2 min. Flip chicken over, transfer to indirect-heat side of grill, and cook, covered, 20 min. headtopics.com
Brush chicken with some of reserved yogurt mixture, rotate, and continue grilling 15 min. Brush with additional yogurt mixture, rotate, and grill until internal temperature of thigh registers 165°F, 15 to 20 min. more depending on size of bird (if you like more color, you can sear the breast one more time over direct heat before removing it from the grill). Transfer to cutting board and let rest at least 10 min. before cutting into pieces.
Nutrition per serving: 352 cal, 39 g pro, 2 g carb, 1 g fiber, 1 g sugars (0 g added sugars), 20 g fat (5.5 g sat fat), 126 mg chol, 569 mg sodiumThis content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.ioRead more: Prevention Magazine »
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