Easy to prepare and make, delicious tasting and gluten free
1. Combine yoghurt spices, chilli, ginger and lemon juice.
2. Place chicken breasts in a shallow dish, pour yoghurt mixture over, turning chicken to coat. Cover and refrigerate for at least 3 hours or overnight.
3. Remove chicken from marinade and grill, turning several times and brushing with marinade for 20-30 minutes or until tender.
Alternately bake chicken and marinade in an open oven proof dish at 180 degrees for 40 minutes.
The yoghurt will separate during cooking but the flavour is superb.
Keep up the basting as you cook, alternately chicken legs are great, with longer cooking time
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 209 | ||
Calories from Fat: 25 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 90.7mg | 28 % | |
Sodium 141.6mg | 5 % | |
Potassium 548.5mg | 14 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.6g | ||
Protein 38g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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