I saw the picture of this recipe in the cookbook and it looked so good. Of course mine never looks as nice but man it sure tasted great. The ingredients scared me a little because they seemed very spicy but I was very happy with how this recipe turned out. Its a grill dinner but I plan to try to make it in the oven or rotisserie this winter to see if it comes out as good.I will be sure to update this when I do. The only draw back is you need to marinate the chicken the night before which is not a big deal but its something you need to note if your making a menu. The first time I went to make it I found that out the hard way and had to figure something else out for the night.

Source: Taste of Home Contest Winning Annual Recipes 2009 Cookbook

Prep: 10 min. + marinating

Grill: 25 min.


  • 1-1/2 cups (12oz) plain yogurt

  • 1/4 cup lemon juice

  • 2 tbsp chili powder

  • 2 tbsp paprika

  • 2 tbsp olive oil

  • 1-1/2 tsp salt

  • 1/2 to 1 tsp cayenne pepper

  • 1/2 tsp garlic powder

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cardamom

  • 1/8 tsp ground cinnamon

  • 4-5 lbs bone-in chicken thighs and legs skin removed



  1. In a large resealable plastic bag, combine the first 11 ingredients. Add the chicken; seal bag and turn to coat. Refrigerate overnight.

  2. Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinate.


Grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a meat thermometer reads 180.

Yield: 8 servings