Indian Grilled Chicken

An Indian Grilled Chicken recipe sure to please!

Reposted from Juggling With Julia

Looks like I've found my new fave grilled chicken recipe! Move over, Crazy
Lime Chicken
, there's a new dish in town!  Aromatic, savory, tender, and
so, so tasty -- it smells divine from the second you put together the marinade.
Don't be daunted by the long list of ingredients. Most are everyday spices and
the rest is unexotic stuff like yogurt, sour cream, and, well, chicken. Of

My aunt recommended this last summer, and it's been on my brain for months.
Why did it take me this long to try it? I get distracted easily. No,
seriously, it's because our barbecue is pretty much schizophrenic. It works,
then it doesn't. Works. Doesn't. I was having unkind thoughts towards this
large, black, inanimate object. "Buck up, would you?! Are you a grill or aren't
you??" [frustrated kick. ouch.] I eventually got so aggravated I just stopped
grilling -- or I would used the Foreman instead, a mediocre substitute for the
real thing.  Finally, though, we've got it all figured out, and we have
honest-to-goodness FLAMES!  Yippee! Back in business. Time to taunt my mom's dog with the tantalizing aromas of seared meat. Heh heh heh.

NOTE: This is full of flavor thanks to curry, soy sauce, hot sauce, salt and
pepper, among a few other things. I used half the hot sauce called for. Next
time I will probably decrease the salt as the soy sauce was almost enough. Also,
I was out of fresh or chopped garlic, so I replaced it with garlic powder. Real
garlic is always better! Finally, I am sure this would work well with boneless
chicken breasts, too.

Indian Grilled Chicken
Serves 6
Adapted from Relish

1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili powder
2 teaspoons curry powder
1 tablespoon dried cilantro (or 1/4 cup fresh, chopped)
2 tablespoons hot sauce, like Frank's Hot Sauce
2 teaspoons garlic powder (or 2 teaspoons chopped fresh garlic)
3 tablespoons reduced sodium soy sauce
3/4 cup plain low-fat yogurt
1/4 cup sour cream
1/2 teaspoon salt *optional - taste marinade before adding
1.5 pounds boneless, skinless chicken thighs

Mix all ingredients, except salt and chicken, in a large bowl. Stir until
well combined. Taste-test the marinade and add up to 1/2 teaspoon of salt, if
desired. Add chicken pieces and stir until well coated on all sides. Transfer to
a zip-locking plastic bag, or a plastic bowl with lid. Marinate in refrigerator
for 8 to 24 hours.

Preheat grill to medium-high heat. Treat grill rack with cooking spray. Add
chicken thighs, cooking 5-6 minutes on each side. Chicken will be firm and no
longer pink in the middle. Serve in a wrap, on a roll, with rice and veggies, or
straight off the grill into your pie hole!


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