Indian Grilled Chicken

Prep time: 21 minutes
marinating time 12 hours
grilling time 16 minutes Servings: 6
Partner: Rice & Pasta Pilaf

Ingredients:

• 1 teaspoon water
• 1/2 teaspoon dry mustard
• 1 cup plain yogurt
• 1/4 cup lime juice
• 1 teaspoon crushed garlic
• 1 teaspoon salt
• 1/2 teaspoon each cardamom, ginger, cumin and black pepper
• 1/4 teaspoon cayenne pepper
• 1 (3-pound) chicken
• Lime wedges, optional for garnish

Preparation:

• Combine water and dry mustard in a medium bowl and mix well. Stir in yogurt, lime juice, garlic, salt, cardamom, ginger, cumin, black pepper and cayenne pepper. Pour yogurt mixture in a large resealable plastic bag.
• Cut the chicken into 6 pieces and remove the skin. Place chicken in the plastic bag. Turn bag to coat chicken.
• Marinate in the refrigerator, turning occasionally, for 12 hours; drain well.
• Preheat a charcoal grill. Place the grill rack 5 inches above the coals. Arrange chicken on grill rack. Grill over medium-hot coals until an instant-read thermometer inserted in the center of meat registers 180°F, about 8 minutes per side. Transfer to a serving platter. Garnish with lime wedges, if desired.

Tip: Used the extra cardamom for spiced tea. Bring 3 cups of water to a boil with a cinnamon stick, a whole clove, 5 coriander seeds and 1/4 teaspoon ground cardamom. When the water boils, add 2 teaspoons of loose tea and steep for 3 minutes. Strain the tea through a coffee filter into  a teapot and add 1/2 cup milk and 1 tablespoon sugar. Serve hot or cold.

Enjoy! Have a Great Weekend!

Lisa