Ingredients
- 1 container(s) 8-ounce, plain low-fat yogurt
- 1/2 (small onion) chopped
- 1 tablespoon(s) paprika
- 2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) minced and peeled gingerroot
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) ground coriander
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) ground red pepper
- 1 pinch(s) ground cloves
- 6 (about 3 pounds) chicken-breast halves, skin removed
- lime wedges, for garnish
- In blender at high speed, blend all ingredients except chicken breasts and lime wedges until smooth.
- Place chicken in medium bowl or zip-tight plastic bag with marinade. Marinate in refrigerator 30 minutes.
- Preheat oven to 450 degrees F. Place chicken on rack in medium roasting pan. Spoon half of marinade over chicken.
- Roast chicken 30 minutes or until juices run clear when pierced with tip of knife. Garnish with lime wedges.
