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Ingredients Jump to Instructions ↓

  1. 4 chicken breast halves -- skinless boneless **MARINADE**

  2. 1 cup yogurt -- plain

  3. 4 cloves garlic -- minced

  4. 2 serrano chili peppers -- up to

  5. 3 -- seeded and minced 2 tablespoons fresh ginger root -- grated

  6. 2 tablespoons lemon juice

  7. 2 tablespoons vegetable oil

  8. 1 teaspoon ground cumin

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon ground coriander

  11. 1/2 teaspoon ground turmeric

  12. 1/2 teaspoon paprika

  13. 1/2 teaspoon cayenne pepper

  14. 1/4 teaspoon ground cinnamon

  15. 1/4 teaspoon ground cloves

  16. 1/4 teaspoon ground allspice

  17. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Preparation : Combine all ingredients except the chicken in a shallow glass dish large enough to hold the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides. Marinate, covered, in the refrigerator for 12 to 24 hours. Drain chicken from marinade and place on hot grill with the thin ends away from the flames. Grill 8-10 inches above medium coals. Turning just once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Do not over cook.

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