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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Not really sure where I got this recipe. Altered to fit our tastes and my allergies. Marinating time is not included in cooking time. Ingredients:
3/4 cup onion, coarsely chopped |
1 teaspoon fresh ginger, coarsely chopped |
2 garlic cloves, peeled |
1/2 cup low-fat buttermilk |
1 tablespoon lemon juice |
1 teaspoon paprika |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon salt |
1/2 teaspoon chili powder |
1 dash nutmeg |
1 1/2 lbs chicken thighs, skinless, boneless |
cooking spray |
Directions:
1. Place onion, ginger, and garlic in a food process and process until finely chopped.
2. Add buttermilk and all spices and pulse until well blended.
3. Combine chicken and buttermilk spice mixture in a large zip-top plastic bag.
4. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
5. Prepare grill or broiler.
6. Remove chicken from bag and discard marinade.
7. Place chicken on grill rack or broiler coated with spray oil.
8. Cook 6 minutes on each side or until chicken is done.
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