Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless skinless chicken breast

  2. Tandoori Marinade

  3. 1 Onion - chopped coarsely

  4. 2 Garlic cloves - chopped fine

  5. 2 tablespoons 30ml Lime juice

  6. 2 tablespoons 30ml Lemon juice

  7. 1 tablespoon 15ml Ground coriander

  8. 2 teaspoons 10ml Paprika

  9. 1 teaspoon 5ml Ground ginger

  10. 1/2 teaspoon 2 1/2ml Ancho chili pepper - powder

  11. 1/2 teaspoon 2 1/2ml Turmeric

  12. 1/2 teaspoon 2 1/2ml Ground cloves

  13. Salt and freshly ground black pepper

  14. 2 cups 474ml Plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. I found a low-fat Web site that has some interesting recipes on it. Check out Mardi Wetmore's Web site at: Go to the Barbecue/Grill section. She has many great recipes for low- fat smoking and grilling as well as other food types.

  2. In a food processor, puree the onion and garlic. Process in the lemon and lime juice, add spices and the yogurt and process to blend. Marinate the chicken breasts in this mixture turning occasionally overnight in the refrigerator. Prepare a charcoal or wood fire and let it burn down to embers. Remove the excess marinade and grill for 5 minutes on each side or until done. Serve with Yogurt Cilantro sauce to taste.

  3. Posted to BBQ List by Bill Wight on Dec 6, 1997


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