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spicy barbecued chicken; pakistani style yogurt ma

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Spicy Barbecued Chicken; Pakistani Style Yogurt Marinade In the morning or the night before, start the chicken legs marinating in a spicy Pakistani-style yogurt mixture for barbecuing in the evening. Serve them with cool tomato-cucumber sauce -- this, too, can be made ahead. Add a butter lettuce salad and fresh fruit.

yield 2 serving(s)
prep time 20 Min
cook time 40 Min
method Grill

Ingredients For spicy barbecued chicken; pakistani style yogurt ma

  • 2 8-oz
    whole chicken legs with thighs attached
  • 1/3 c
    plain yogurt
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
    salt
  • 1/2 tsp
    garlic powder
  • 1/8 tsp
    cayenne pepper
  • 1 Tbsp
    lemon juice
  • lemon wedges
  • TOMATO-CUCUMBER SAUCE:
  • 1/2 c
    plain yogurt
  • 1 sm
    tomato, peeled, finely diced
  • 1/2 c
    finely diced peeled cucumber
  • 2
    thinly sliced green onions
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    salt
  • 1 Tbsp
    finely chopped fresh coriander (cilantro)

How To Make spicy barbecued chicken; pakistani style yogurt ma

  • 1
    Remove chicken skin, if you wish. Slash each piece of chicken 2 or 3 times about halfway to the bone; place in a shallow, close-fitting pan. Combine yogurt, ginger, salt, garlic powder, cayenne, and lemon juice; pour over chicken, cover, and refrigerate for 4 to 6 hours or until next day, turning occasionally, if possible.
  • 2
    Lift chicken from marinade, drain briefly, and place on a barbecue grill about 6 inches above a solid bed of low-glowing coals. Cook, turning and lightly brushing with marinade, until-meat is well browned on all sides and no longer pink when slashed in thickest part (40 to 50 minutes). Serve with lemon wedges and tomato-cucumber sauce to spoon over.
  • 3
    TOMATO-CUCUMBER SAUCE. Stir together 1/2 cup unflavored yogurt; 1 small tomato, peeled, finely diced; 1/2 cup finely diced, peeled cucumber; 2 thinly sliced green onions (including some green tops); 1/2 teaspoon ground cumin; 1/4 teaspoon salt; and 1 tablespoon finely chopped fresh coriander (cilantro --or use 1 teaspoon dried cilantro), watercress, or mint. Cover and chill thoroughly. Makes about 3/4 cup.
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