This little gem of a chicken recipe was discovered when a friend and I decided to make an Indian Feast. We made chicken masala, and this is the chicken part without the sauce. It was so good, I decided to keep it. As a side note, the original recipe called for way too much salt, so I cut it in half and there is still quite a bit of salt, but the flavor is much more balanced. If you want it spicier add another teaspoon of Cayenne. With one teaspoon of Cayenne it has a little spice, but is pretty mild.
1 C. Plain Yogurt
1 Tbsp. Lemon Juice
2 tsp. Ground Cumin
1 tsp. Ground Cinnamon
1 tsp. Cayenne Pepper
2 tsp. Ground Black Pepper
1 Tbsp. Fresh Ginger, minced
2 tsp. Salt
4 each Boneless, Skinless Chicken Breasts cut into bite-sized pieces
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side
