Indian Spiced Grilled Chicken (South Beach Diet Phase 1)

"From "The South Beach Diet Parties & Holidays Cookbook""
 
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Ready In:
2hrs 58mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
  • Divide mixture between 2 large resealable plastic bags.
  • Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
  • Lay bags flat in the refrigerator.
  • Refrigerate at least 2 hours or overnight.
  • Heat a grill or grill pan to medium-high.
  • Remove chicken from bags.
  • Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
  • Serve warm.
  • * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.

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Reviews

  1. The marinade was quick to put together. I added about 1/2 tsp agave syrup just to counter the spiciness of the other flavors. I don't have an outdoor grill so I cooked it on my countertop electric grill. The yogurt helped to tenderize the chicken and it had a good, moist texture. The seasonings were good but there wasn't enough of them. I will make this again but next time increase each of the spices.
     
  2. Oops! I meant 2 Tablespoons of Garam Masala substitute.
     
  3. I made this tonight for dinner and it turned out fantastic! I took the advice of the other review and 1 and 1/2 the spices, and I used drumsticks instead of breast which took a little longer to cook *about 40 minutes, rotating about every five minutes* but the flavor was great and the chicken was moist, tender and delicious! I will definitely make this again!
     
  4. Very good! Marinated overnight and cooked on the grill. It was very moist and flavorful. I was a little light on the seasoning as this was my first time cooking with Indian spice. Will use more next time. Definitely a keeper.
     
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Tweaks

  1. I made this tonight for dinner and it turned out fantastic! I took the advice of the other review and 1 and 1/2 the spices, and I used drumsticks instead of breast which took a little longer to cook *about 40 minutes, rotating about every five minutes* but the flavor was great and the chicken was moist, tender and delicious! I will definitely make this again!
     

RECIPE SUBMITTED BY

Hi! I am a 33 year old librarian living in central Virginia with my husband and our kitty. I have an unnatural obsession with cookbooks and kitchen gadgets (particularly my crockpots)and the history of culinary habits.
 
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