Monday, July 20, 2009

Indian Grilled Chicken Marinated in Milk & Yogurt

This was a contest winner! Not by me, of course, but still, a winner!
All pictures courtesy of The Pioneer Woman.

You can take out the salt and pepper and it would be very healthy. You can even eliminate the milk, Nandita says, but it's 2% so that shouldn't be a big deal. Yogurt is so good for you. Also, if you think grilling outside is unhealthy (mom and dad) you can make this in the oven.

Recipe once again from the Pioneer Woman. Go here for more pics!

Indian Grilled Chicken Marinated in Milk/yogurt

Chicken pieces (whatever kind your family eats)- must have the bone and skin still on.
Plain yogurt
2% Milk
Garam Masala spice
Kosher Salt
Black Pepper
Marinate chicken OVERNIGHT in a mixture of all ingredients.

Heat grill to around 300-400 degrees.
Place chicken skin down on grill and bake for until internal temp is 140.
Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes.
Remove from grill and let it “rest” for at least 3 minutes.

Let me know how it turns out! I made it today with jsut some chicken thighs and it was deLIcious!

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