* juice of 3 lemons
1 container (6 oz.) H-E-B Plain Yogurt
1/2 cup Hill Country Fare Canola Oil
4 cloves H-E-B Ready, Fresh, Go!® Garlic, chopped
2 teaspoons each: Hill Country Fare Ground Cumin, Paprika, and H-E-B Salt & Ground Tumeric
1 Tablespoon chopped fresh ginger or 1/2 teaspoon ground ginger
1 Hill Country Fare Chicken Fryer, cut into quarters
1 cup H-E-B Basmati Rice
Combine the lemon juice, yogurt, oil, garlic and spices in a blender or food processor bow
l. Blend the mixture to a smooth sauce.
Combine the chicken quarters and sauce in a zipper bag, seal, turn several times to coat a
nd refrigerate for 12 hours or overnight.
Prepare a hot fire with charcoal on one side of grill or gas grill with burners on one sid
e to 375°F. Grill the chicken for 3 minutes per side on hot side. Move chicken to no h
eat side for 40 minutes or until the internal temperature is at 170°F and internal jui
ces run clear.
About 30 minutes before chicken is done, prepare the basmati rice according to package dir
ections and keep warm. Serve chicken over a bed of steamed H-E-B Basmati Rice.
No Nutritional Information Available