- Lorenzo Delmonico born (1881)
Grilled Spiced Chicken
- 1/2 Cup plain yogurt
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon chopped fresh ginger
- 2 Teaspoons ground turmeric
- 2 Teaspoons ground cumin
- 2 Teaspoons ground coriander
- 2 Teaspoons salt
- 3 to 3 1/2 pound chicken, skin removed, cut into 8 pices
- 3 Tablespoons canola oil
Spice things up this barbecue season with adding masalas to your chicken recipe! The yogurt and turmeric result in a tender, succulent chicken and the yogurt in particular balances the spices in this dish.
Need inspiration for what other seasonings to add to your grilled chicken? Click here to see our Best Grilled Chicken Recipes.
In a large container, combine yogurt, lemon juice, extra virgin olive oil, fresh ginger, ground turmeric, ground cumin, ground coriander, and salt making sure the spices are evenly mixed with the yogurt.
Cut shallow incision in the chicken pieces at about 1/2-inch intervals. Add chicken to the bowl with yogurt-spice mixture and coat evenly, rubbing the yogurt-mix in the incisions. Marinate for at least 1 hour and up to 8 hours.
Light the grill. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.