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Prep Time: 1440 Minutes Cook Time: 8 Minutes |
Ready In: 1448 Minutes Servings: 4 |
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Adapted from a recipe by Nakano Rice Vinegar, Ingredients:
1/2 cup lemon low fat yogurt |
1/3 cup seasoned rice vinegar |
1 tablespoon minced ginger, about a 1-inch piece |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/4 teaspoon cinnamon or 1/4 teaspoon pumpkin pie spice |
1 pinch ground nutmeg (omit if using pumpkin pie spice) (optional) |
1 pinch ground allspice (omit if using pumpkin pie spice) (optional) |
1/2 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1 1/2 lbs boneless skinless chicken thighs or 1 1/2 lbs boneless skinless chicken breasts |
Directions:
1. In a large zip top bag, combine yogurt, rice vinegar, ginger, garlic, cumin, cinnamon, nutmeg, allspice, salt, and pepper; set aside.
2. Pound chicken to 1/2-inch thickness; cut into 1-1/2-inch wide strips.
3. Add chicken to yogurt mixture; toss to coat. Press out as much air as possible and seal the bag; refrigerate at least 20 minutes or up to 24 hours.
4. Cover broiler pan with foil and preheat broiler. Lay chicken strips on broiler pan and brush with marinade. Discard any leftover marinade.
5. Broil chicken until no longer pink in center, about 3 to 4 minutes per side.
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