Serves 4-6
4 large boneless, skinless chicken breasts or 8 chicken thighs
1 jalapeno(to lessen the heat factor, cut open and remove the seeds and ribs)
1 cup plain fat-free greek yogurt
4 cloves of garlic
2 inch piece of ginger, skin removed
juice and zest of 2 limes
1 tsp kosher salt
1/2 tsp black pepper
Cut the chicken into cubes and place in an oblong baking dish or large zip lock bag.
In the bowl of a food processor, place the jalapeno, yogurt, garlic, ginger, lime juice and zest, salt and pepper. Process until smooth. Pour over the chicken and let marinate for 2 hours up to overnight in the frig. An hour before grilling, soak wooden skewers in water. Remove the skewers and thread the chicken pieces onto them. Grill over high heat on oiled grates for 8-10 minutes or until no longer pink in the center. Serve with Basmati Rice with Onion and Ginger.
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