Chicken Exotica

Page 62

| Course Type: Main Courses

(1 review)

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Recipe Review

My husband prepared this dish, and it turned out superb. He substituted chicken thighs for the breasts, and marinated for 4 - 5 hrs, not the 48 hours that are recommended. Nevertheless, the spices and yogurt did manage to give the chicken an exotic Indian sort of flavor.

I should also note that my husband grilled these outside in the frigid 12˚F (-11C) weather, in the dark, and still produced moist and perfectly cooked chicken.

After grilling, you are instructed to put mutha sauce on it -- I do not think this flavorful chicken benefited from that strong sauce, and would omit it in the future.

The chicken is also served with sauteed onions and red bell peppers, again mixed with mutha sauce. The final product was delicious.

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