Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cold Dishes For Entertaining
Marinated Grilled Chicken
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- Level: Easy
- Total: 1 day 2 hr 40 min
- Prep: 1 day 2 hr
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 707
- Total Fat
- 50 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 57 g
- Cholesterol
- 231 mg
- Sodium
- 832 mg
- Level: Easy
- Total: 1 day 2 hr 40 min
- Prep: 1 day 2 hr
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 707
- Total Fat
- 50 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 57 g
- Cholesterol
- 231 mg
- Sodium
- 832 mg
Ingredients
Directions
- In a small iron skillet toast the coriander and cumin for a few seconds or until the spices emit a lovely aroma. Remove from heat and cool for a moment. In a small mixing bowl combine the toasted spices with the paprika, lime juice and sugar. Season with 1 teaspoon salt and crushed red pepper.
- Prick the chicken pieces all over and rub the pieces with half of the lime/spice mixture. Combine remaining half of lime/spice mixture with garlic, vegetable oil and yogurt. Marinate the chicken in the yogurt mixture for 24 hours, turning the pieces on occasion.
- Preheat the broiler (or heat an outdoor grill) and set the rack 4 inches away from heat source. Remove chicken from marinade and broil, skin side down for about 15 minutes a side or until cooked through and browned. Let rest at room temperature for up to an hour before serving. Or chill and bring back to room temperature before serving.
