Transfer the chicken from the marinade to the broiler frying pan, permitting a few of the sauce to hold on to each item; throw out any continuing to be sauce.
Broil for 5 to 6 mins or up until gently charred on the top, then utilize tongs to transform the chicken items over; broil on the second side till charred and the poultry is prepared through, about 4 minutes.
Components
1/2 cup low-fat plain yogurt (not Greek)
11/2 tablespoons fresh lemon juice, plus lemon wedges for offering
11/2-inch piece fresh ginger origin, peeled and carefully grated (1 tablespoon)
2 tool cloves garlic, minced
1 tsp ground coriander
1 teaspoon ground cumin
1/4 tsp ground turmeric
1/4 teaspoon ground cloves
1/8 tsp cayenne pepper
8 medium skinless, boneless chicken upper legs (regarding 13/4 pounds complete)
1/2 tsp salt
Directions
Whisk with each other the yogurt, lemon juice, ginger, garlic, coriander, cumin, turmeric, cloves and cayenne pepper in a medium bowl.
Prepare the chicken in a huge, superficial dish, such as a 9-by-13-inch baking meal.
Make 4 superficial cuts across each item of poultry, after that season both sides of each piece with the salt. Pour the yogurt combination on top of the hen, then turn all the items so they are evenly coated. Season for 20 minutes at room temperature, or cover and also refrigerate for approximately 4 hrs.
Position a stove rack 4 to 6 inches from the broiler component; pre-heat the griddle. Lightly grease a broiler frying pan with cooking oil spray.
Offer hot, with the lemon wedges.
Makes 4 portions