Spiced Chicken with Cucumber-Mint Sauce
Recipe from Midwest Living

Garlic, garam masala, and fresh ginger season the chicken in this recipe. Make it at a cookout and serve with pita bread and the cool sauce.



by 12  people


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Ingredients
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    3   tablespoons 
    olive oil or canola oil
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    2   tablespoons 
    bottled minced garlic or 12 cloves garlic, minced
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    1   tablespoon 
    garam masala*
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    1   tablespoon 
    grated fresh ginger
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    1/2  teaspoon 
    salt
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    2 1/2 - 3   pounds 
    meaty chicken pieces (breast halves, thighs and drumsticks)
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    6   
    pita bread rounds
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    Cucumber-Mint Sauce (see recipe) or purchased mango chutney
Cucumber-Mint Sauce
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    1   
    medium english cucumber
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    1  6  ounce carton 
    low-fat plain yogurt (3/4 cup)
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    2   tablespoons 
    fat-free milk
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    2   teaspoons 
    snipped fresh mint


Directions
1.
In small bowl, combine oil, garlic, garam masala, ginger and salt. Brush mixture onto both sides of the chicken. Set aside for 15 minutes.
2.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, skin side down, on the grill rack over the drip pan. Cover; grill 25 minutes. Turn chicken skin side up. Cover and grill for 25 minutes more or until an instant-read thermometer inserted in chicken registers 170 degrees F. (For a gas grill: Preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chicken, skin side down, over burner that is turned off. Cover and grill as above). For the last 2 minutes of grilling, place pita rounds on grill rack to heat, turning once during grilling.
3.
Make the Cucumber-Mint Sauce, if you're using it.
4.
Serve with pita and sauce or purchased chutney. Serves 6.
Cucumber-Mint Sauce
1.
Halve lengthwise; thinly slice. In a medium bowl, combine yogurt or sour cream and fat-free milk. Stir in cucumber and snipped fresh mint. Cover and chill until serving time. Makes about 2 cups.

Note
  • *For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.
Nutrition information
Per Serving: cal. (kcal) 529, Fat, total (g) 27, chol. (mg) 98, sat. fat (g) 7, carb. (g) 38, Monosaturated fat (g) 13, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 32, vit. A (IU) 201.22, vit. C (mg) 4.67, Thiamin (mg) 0.45, Riboflavin (mg) 0.42, Niacin (mg) 9.89, Pyridoxine (Vit. B6) (mg) 0.46, Folate (g) 78.93, Cobalamin (Vit. B12) (g) 0.44, sodium (mg) 612, Potassium (mg) 440, calcium (mg) 146, iron (mg) 3.37, Percent Daily Values are based on a 2,000 calorie diet
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