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Grilled Lemon Chicken

Yield 4 servings


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

How to Make It

  1. Light charcoal briquettes 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.

  2. 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.