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- user reviews (2)
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1 1/2
cups plain yogurt
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2
tablespoons grated fresh ginger
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3
cloves garlic, minced
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2
teaspoons curry powder
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1
teaspoon salt
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1
teaspoon paprika
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3/4
teaspoon ground cinnamon
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1/2
teaspoon cayenne pepper
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4
pounds chicken wings and/or small chicken drumsticks
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Fresh Mint (optional)
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1
recipe Grilled Peppers (optional)
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1
recipe Cucumber Yogurt Sauce
1. Combine the yogurt, ginger, garlic, curry, salt, paprika, cinnamon, and cayenne in a bowl; let stand 15 minutes, stirring occasionally.
2. Meanwhile, if using chicken wings cut each wing into two portions at the first joint. Place wings and/or drumsticks into a 2-gallon resealable plastic bag set in a shallow dish; pour on yogurt mixture. Seal and chill 6 to 24 hours, turning bag occasionally.
3. Preheat oven to 400 degrees F. Drain chicken from marinade; discard marinade. Line two 15x10x1-inch baking pans with foil; lightly coat with nonstick cooking spray. Arrange chicken in prepared pans (if using both drumsticks and wings, place them on separate pans. Bake small drumsticks for 35 minutes; bake chicken wings 25 minutes or until chicken is cooked through (180 degrees F).
4. Cool chicken slightly. Transfer to storage containers; cover and chill overnight.
5. To Reheat: For a charcoal or gas grill place on a well-greased grill rack directly over medium heat. Cover and grill 10 to 15 minutes or until heated through, turning once after 5 minutes*. For a grill pan. Do chicken in batches. Grill directly on a greased grill pan for 10 to 15 minutes until heated through, turning once*.
6. Transfer chicken to platter; top with mint. Serve with Grilled Peppers and Cucumber Yogurt Sauce. Makes 8 to 12 servings.
- Note *Do not turn too soon or chicken may stick to grill. If chicken does stick, loosen with a metal spatula before turning.
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Miniature or small sweet peppers
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Olive oil
Halve and seed sweet peppers; brush lightly with olive oil. Grill directly over medium coals for 8 to 10 minutes or until lightly charred, turning once.
- Servings Per Recipe 8,
- Calories 343,
- Protein (gm) 28,
- Carbohydrate (gm) 10,
- Fat, total (gm) 21,
- Cholesterol (mg) 100,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 7,
- Vitamin A (IU) 437,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 589,
- Potassium (mg) 504,
- Calcium (DV %) 192,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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2
6 ounce carton plain yogurt
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1
large cucumber, shredded and well-drained
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2
cloves garlic, minced
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1/2
teaspoon salt
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1/4
teaspoon ground cumin
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2
tablespoons fresh basil or mint, if desired
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Curry powder, if desired
In a medium bowl combine plain yogurt, cucumber, garlic, salt, ground cumin, fresh basil or mint; if desired mix well. Refrigerate 1 to 4 hours before serving. Sprinkle lightly with curry powder, if desired, before serving. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 343,
- Protein (gm) 28,
- Carbohydrate (gm) 10,
- Fat, total (gm) 21,
- Cholesterol (mg) 100,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 7,
- Vitamin A (IU) 437,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 589,
- Potassium (mg) 504,
- Calcium (DV %) 192,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Saved this one for summer grilling season. Halved the recipe and used full size chicken drums and grilled over indirect heat for ~ 30 minutes. Flavors were fantastic especially with the fresh peppers, cuc's and herbs from my garden. Will definitely be making this one again
9/9/2011 01:26:51 PM Report AbuseTasty recipe. I added honey to the marinade and served with Trader Joe's tzatziki sauce
2/17/2011 02:38:18 PM Report Abuse