Indian Spiced Grilled Chicken (South Beach Diet Phase 1)

Total Time
2hrs 58mins
Prep 2 hrs 30 mins
Cook 28 mins

From "The South Beach Diet Parties & Holidays Cookbook"


  1. Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
  2. Divide mixture between 2 large resealable plastic bags.
  3. Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
  4. Lay bags flat in the refrigerator.
  5. Refrigerate at least 2 hours or overnight.
  6. Heat a grill or grill pan to medium-high.
  7. Remove chicken from bags.
  8. Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
  9. Serve warm.
  10. * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.
Most Helpful

The marinade was quick to put together. I added about 1/2 tsp agave syrup just to counter the spiciness of the other flavors. I don't have an outdoor grill so I cooked it on my countertop electric grill. The yogurt helped to tenderize the chicken and it had a good, moist texture. The seasonings were good but there wasn't enough of them. I will make this again but next time increase each of the spices.

PeeblyWeebly June 05, 2012

Oops! I meant 2 Tablespoons of Garam Masala substitute.

Okitsme March 14, 2012

I made this tonight for dinner and it turned out fantastic! I took the advice of the other review and 1 and 1/2 the spices, and I used drumsticks instead of breast which took a little longer to cook *about 40 minutes, rotating about every five minutes* but the flavor was great and the chicken was moist, tender and delicious! I will definitely make this again!

LittleLamb January 06, 2010