YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie.