OUR FAVORITE RECIPES - GRILLED TANDOORI CHICKEN
With this current heat wave, it's definitely time to grill. The tandoori spice mix can sometimes be hot so be careful if you don't like things too spicy.
Prep Time: 20 minutes
Grill Time: 9 minutes
Difficulty: Easy
Servings: 4
INGREDIENTS:
1 1/4 pound boneless, skinless chicken thigh(s), cut into 32 chunks (about 4 pieces per thigh)
1 1/4 cup plain fat-free yogurt, divided
2 Tbsp tandoori spice mix
1/2 cup cucumber(s), English variety, diced
3 Tbsp mint leaves, fresh, chopped
1/4 tsp table salt
1 medium red onion(s), cut into 16 wedges
2 sprays olive oil cooking spray
2 cup cooked whole wheat couscous, kept warm
DIRECTIONS:
Put chicken, 1/2 cup of yogurt and spice mix in a resealable plastic food storage bag. Seal bag and turn to mix and coat. Place bag on a plate and refrigerate on lowest shelf for at least 1 hour or up to 8 hours.
To make sauce, in a small bowl, stir together remaining 3/4 cup of yogurt, cucumber, mint and salt until blended; refrigerate until ready to serve.
Preheat grill. Remove chicken from marinade; discard marinade. Thread chicken and onion wedges onto 8 metal skewers, using 4 pieces of chicken and 2 pieces of onion per skewer. (If using wooden skewers soak them in water 30 minutes before use to prevent burning.) Coat chicken and onions with cooking spray.
Grill skewers, turning often, until chicken is no longer pink in center, about 7 to 9 minutes. Serve skewers over couscous with sauce on the side. Yields 2 skewers, 1/2 cup of couscous and about 1/4 cup of sauce per serving.
CATHY MALLERS & DEAN'S TEAM CHICAGO*
Adapted from Weight Watchers recipe.
