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Tandoori Chicken with Raita

Makes: 4 servings Prep 10 mins Chill 30 mins Grill 25 mins

Ingredients

1 1/4 cups plain yogurt
1 kirby cucumber, peeled, seeded and finely chopped
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1 tablespoon grated fresh ginger
1 tablespoon garam masala spice blend (such as McCormick)
1/8 teaspoon cayenne pepper
4 bone-in, skinless chicken breasts (about 3 pounds), cut in half diagonally

Make It

1. For raita, stir together 3/4 cup yogurt, cucumber, lemon juice and 1/4 teaspoon salt in a small bowl; set aside.

2. In another small bowl, stir together remaining 1/2 cup yogurt, remaining 1/2 teaspoon salt, ginger, garam masala and cayenne. Place chicken in a baking dish and spread yogurt mixture over top. Cover with plastic wrap and refrigerate 30 minutes.

3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill with nonstick cooking spray or oil. Grill chicken, covered, about 20 minutes over direct heat, turning every 5 minutes. Then move chicken to indirect heat for 5 minutes or until internal temperature measures 160 degrees on an instant-read thermometer. Serve with raita.

Nutrition Facts

Servings Per Recipe 4,
cal.(kcal)359,
Fat, total(g)6,
chol.(mg)168,
sat. fat(g)3,
carb.(g)6,
fiber(g)1,
pro.(g)66,
sodium(mg)649,
Percent Daily Values are based on a 2,000 calorie diet.

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