cat lover
09-03-2007, 07:04 AM
Source: Ladies' Home Journal
1 cups lowfat yogurt
1/4 cup fresh lime juice, plus wedges
2 tbsp finely grated peeled fresh ginger
1 tbsp curry powder
3/4 tsp ground cumin
1/2 tsp cayenne
1/4 tsp turmeric
2-3/4 pounds chicken thighs with skin
Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade. Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight. Preheat grill. Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes. 4 servings
1 cups lowfat yogurt
1/4 cup fresh lime juice, plus wedges
2 tbsp finely grated peeled fresh ginger
1 tbsp curry powder
3/4 tsp ground cumin
1/2 tsp cayenne
1/4 tsp turmeric
2-3/4 pounds chicken thighs with skin
Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade. Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight. Preheat grill. Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes. 4 servings