Make 3-4 deep diagonal cuts in each chicken breast.
Sprinkle with lemon juice.
Combine next 9 ingredients in a bowl; then mix in the yogurt.
Coat chicken well with the tandoori marinade.
Place in a bowl, cover, and chill for at least 4 hours or over night.
Place chicken on a preheated grill; brush with extra marinade.
Grill, turning frequently, until chicken is tender and juice runs clear (12-14 minutes).
Remove, cover with foil, and continue cooking until the chicken is crisp and slightly blackened (5-10 minutes).
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4|
|Calories from Fat: 46 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 139.6mg||43 %|
|Sodium 191.4mg||7 %|
|Potassium 850.4mg||22 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.6g|
|Protein 57.8g||83 %|
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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: 319
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