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Cook'n with Betty Crocker 
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Yogurt-Lime-Marinated Chicken |
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Serves: 6 Print this Recipe3 to 3 1/2 pounds cut-up broiler fryer chicken 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup low-fat plain yogurt 1 tablespoon vegetable oil 1 tablespoon lime juice 1 teaspoon honey 1 teaspoon finely chopped ginger root 1 clove garlic, finely chopped 1 medium lime, thinly sliced Place chicken in shallow glass or plastic dish. Sprinkle with salt and pepper. Mix remaining ingredients except lime slices; pour evenly over chicken. Cover and refrigerate at least 1 hour but no longer than 24 hours, turning occasionally. Heat oven to 375°. Remove chicken from marinade; discard marinade. Arrange chicken, skin sides up, in ungreased rectangular pan, 13x9x2 inches. Arrange lime slices on chicken. Cover and bake 20 minutes. Remove lime slices; discard. Bake uncovered about 40 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with additional lime slices if desired. 1 Serving: Calories 220 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 85mg; Sodium 130mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 27g. Grilling Directions: Heat coals or gas grill. Cut lime in half instead of into slices. Place marinated chicken, skin sides up, on grill. Squeeze juice from lime halves over chicken. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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