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Print this Recipe    Grilled Chicken 18

Grilled Tandoori Chicken

1 cup yogurt, plain low-fat
4 cloves garlic, minced
2 to 3 serrano chili peppers, seeded and minced
2 tablespoons fresh ginger root, grated
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
4 skinless boneless chicken breast halves

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.

Cook, turning once, until just cooked through, 3 to 8 minutes per
side, depending on heat intensity and thickness of meat. Makes 4
servings.

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