Chili Chicken with Yogurt Sauce

Chili Chicken with Yogurt Sauce

Chicken Marinade
2 Pounds skinless boneless chicken thighs cut into 2 inch pieces
1/2 cup OJ
1/4 cup honey
2 tablespoons cider vinegar
1 teaspoon canola oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon grated fresh ginger
1 garlic clove minced
Salt and Pepper (my own addition)

Yogurt Sauce
1 8 ounce container of plain low-fat yogurt
1 tablespoon cider vinegar
2 tablespoons minced red onion
2 teaspoons chopped cilantro
2 teaspoons lime zest
1 tablespoon lime juice
1/2 teaspoon salt

Combine marinade and chicken in a ziploc bag. Let sit at least 4 hours or overnight.

Make yogurt sauce and store in the airtight container in the fridge until ready to use.

To cook. Spray broiler rack and pre-heat broiler. Thread chicken and tomatoes onto 6 18 inch metal skewers. Broil 5 inches from from heat until chicken is browned and cooked through. About 6 minutes on each side.

Serves 6 people at 7 points each (if you follow points).

****I swapped the chicken thighs for breasts. I cooked the chicken on the stove top with a little cooking spray. I will roasted (cooking spray, salt and pepper at 375 degrees) the roasting veggies (red peppers, onions and yellow summer squash). I will weigh the chicken and count the weight as my points (but I will add a point because of the oil and sugars in the marinade). I will serve the chicken, veggies and sauce with rice.

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