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tandoori grilled chicken with mint raita, diabetic

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

Barbecued chicken is always a backyard summer favorite. It marinates here in a traditional Indian spice blend and tangy yogurt. The cool raita complements it perfectly.

(1 rating)
yield 4 ( time does not include chilling )
prep time 20 Min
cook time 1 Hr 30 Min
method Grill

Ingredients For tandoori grilled chicken with mint raita, diabetic

  • MARINADE:
  • 3/4 c
    fat-free, sugar free, greek yogurt
  • 2 Tbsp
    finely chopped peeled fresh ginger
  • 1 Tbsp
    paprika (hot or mild as you wish)
  • 1 Tbsp
    fresh lime juice
  • 1 tsp
    chili powder
  • 3/4 tsp
    salt
  • 1/2 tsp
    ground turmeric
  • 1/2 tsp
    ground cumin
  • 1/8 tsp
    ground red pepper
  • 3
    garlic cloves, chopped
  • 4
    bone-in chicken leg-thigh quarters, skinned
  • RAITA:
  • 3/4 c
    fat-free, sugar free, greek yogurt
  • 3/4 c
    chopped seeded cucumber
  • 2 Tbsp
    chopped fresh mint
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    salt

How To Make tandoori grilled chicken with mint raita, diabetic

  • 1
    To Make Marinade: Combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
  • 2
    To Make Raita: Combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl, cover and refrigerate.
  • 3
    When Ready To Cook: Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
  • 4
    Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
  • 5
    Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes.
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