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I adapted this recipe from Steven Raichlen's The Barbecue Bible for a super bowl party. I added paprika and cumin and made a few other small changes. It came out amazingly flavorful and tender. I hope you'll try it!

Prep time:
Cook time:
Servings: 6-8


Cost per serving $0.78 view details


  1. Rinse the chicken pieces, discard the skin, dry with a paper towel, and sprinkle generously with Kosher salt.
  2. Meanwhile, combine the cardamom, garlic and ginger and pound to a coarse paste with a pestle or in a mini chopper or spice grinder. Transfer to a bowl and stir in the yogurt, lemon juice, black pepper, cayenne, paprika, cumin, turmeric, food coloring, and salt to taste (about 1 tsp). Pour the marinade over the chicken and turn to coat all over. Marinate in the refrigerator for 2 to 12 hours.
  3. Preheat the grill to high and oil the grate. Turn the grill down to medium and arrange the pieces on the grate. Grill them about 10 minutes per side, dipping in or brushing with any remainingl marinade when you turn. Transfer to a serving plate and let sit for 3-5 minutes before serving.
  4. We served with basmati rice and a caesar salad. We made two pieces with half as much cayenne for our youngest child.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 6 servings
Calories 193  
Calories from Fat 116 60%
Total Fat 12.93g 16%
Saturated Fat 4.18g 17%
Trans Fat 0.17g  
Cholesterol 68mg 23%
Sodium 77mg 3%
Potassium 253mg 7%
Total Carbs 4.1g 1%
Dietary Fiber 0.4g 1%
Sugars 2.16g 1%
Protein 14.68g 23%



  • ShaleeDP
    February 13, 2015
    I like this recipe. I am sure my daughter will enjoy this dish. Thanks for sharing!

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