spicy barbecued chicken; pakistani style yogurt ma

Name: Spicy Barbecued Chicken; Pakistani Style Yogurt Ma
Prep time: 20 min
Cook time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 8-oz - whole chicken legs with thighs attached; 1/3 cup(s) plain yogurt; 1/4 teaspoon(s) ground ginger; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) garlic powder; 1/8 teaspoon(s) cayenne pepper; 1 tablespoon(s) lemon juice; - lemon wedges; ## TOMATO-CUCUMBER SAUCE:; 1/2 cup(s) plain yogurt; 1 small tomato, peeled, finely diced; 1/2 cup(s) finely diced peeled cucumber; 2 - thinly sliced green onions; 1/2 teaspoon(s) ground cumin; 1/4 teaspoon(s) salt; 1 tablespoon(s) finely chopped fresh coriander (cilantro)

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 5, 2016

Spicy Barbecued Chicken; Pakistani Style Yogurt Marinade In the morning or the night before, start the chicken legs marinating in a spicy Pakistani-style yogurt mixture for barbecuing in the evening. Serve them with cool tomato-cucumber sauce -- this, too, can be made ahead. Add a butter lettuce salad and fresh fruit.

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prep time 20 Min

cook time 40 Min

method Grill

yield 2 serving(s)

Ingredients

2 8-oz - whole chicken legs with thighs attached
1/3 cup plain yogurt
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
- lemon wedges
TOMATO-CUCUMBER SAUCE:
1/2 cup plain yogurt
1 small tomato, peeled, finely diced
1/2 cup finely diced peeled cucumber
2 - thinly sliced green onions
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon finely chopped fresh coriander (cilantro)

How To Make spicy barbecued chicken; pakistani style yogurt ma

Step 1

Remove chicken skin, if you wish. Slash each piece of chicken 2 or 3 times about halfway to the bone; place in a shallow, close-fitting pan. Combine yogurt, ginger, salt, garlic powder, cayenne, and lemon juice; pour over chicken, cover, and refrigerate for 4 to 6 hours or until next day, turning occasionally, if possible.

Step 2

Lift chicken from marinade, drain briefly, and place on a barbecue grill about 6 inches above a solid bed of low-glowing coals. Cook, turning and lightly brushing with marinade, until-meat is well browned on all sides and no longer pink when slashed in thickest part (40 to 50 minutes). Serve with lemon wedges and tomato-cucumber sauce to spoon over.
Step 3

TOMATO-CUCUMBER SAUCE. Stir together 1/2 cup unflavored yogurt; 1 small tomato, peeled, finely diced; 1/2 cup finely diced, peeled cucumber; 2 thinly sliced green onions (including some green tops); 1/2 teaspoon ground cumin; 1/4 teaspoon salt; and 1 tablespoon finely chopped fresh coriander (cilantro --or use 1 teaspoon dried cilantro), watercress, or mint. Cover and chill thoroughly. Makes about 3/4 cup.
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