Grilled Lemon Chicken


1/2 cup low-fat lemon-flavored yogurt
1/3 cup NAKANO Seasoned Rice Vinegar Original or Roasted Garlic
1 piece (1x1-inch) ginger, minced
2 garlic cloves, minced
1 tsp. ground cumin
1/4 tsp. pumpkin pie spice
1-1/2 lbs. boneless, skinless chicken thighs or breasts
Skewers (if wooden, soak in hot water 15 minutes)


Light charcoal briquets or preheat broiler. In large non-reactive bowl, combine yogurt, rice vinegar, ginger, garlic, cumin, pie spice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. Pound chicken to 1/2-inch thickness; cut into 1-1/2-inch wide strips. Add chicken to yogurt mixture; toss to coat. Cover; refrigerate at least 20 minutes or up to 24 hours. 

Thread chicken onto skewers; spoon marinade over both sides of chicken. Discard any remaining marinade. Grill or broil chicken until no longer pink in center, about 3 to 4 minutes per side. 

Makes 4 servings.


Per serving: 249 calories, 35g protein, 10g carb, 7g fat, 142mg chol, 620mg sodium

Grilled Lemon Chicken
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