Indian · Dinner
Yogurt Marinated Whole Chicken (GLP-1)
Boneless chicken thigh marinated in spiced yogurt with ginger, garlic and lemon, then grilled until charred at the edges and juicy inside. Served over a warm chickpea and cucumber salad, finished with cilantro. Protein-forward, lightly spiced, easy to digest with minimal refined carbs for GLP-1 friendly portions.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
346Calories
38.2gProtein
13.4gFat
18.1gCarbs
4.9gSugar
5.6gFiber
1120mgSodium
151mgChol
3.9gSat Fat
720mgPotassium
150mgCalcium
3.4mgIron
0.7mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim and pat dry the chicken thigh pieces with paper towel so the marinade clings rather than sliding off.
2
Marinate
Whisk yogurt, ginger-garlic paste, garam masala, cayenne, turmeric, 1 teaspoon lemon juice and salt together, coat chicken fully, cover and refrigerate 2 hours.
3
Grill
Heat grill pan to medium-high with olive oil, grill chicken 6-7 minutes per side until deep char forms and thickest piece reaches 165°F internally.
4
Build
While chicken grills, dice cucumber and red onion, chop cilantro, then toss with chickpeas, 1 teaspoon lemon juice, cumin and salt until coated.
5
Rest
Transfer grilled chicken to a plate and rest 3 minutes so juices settle back into the meat.
6
Plate
Slice chicken and arrange over the chickpea salad, spooning any resting juices over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh, trimmed and cut into 2-3 large pieces
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp salt
- 2 tsp2 tsp olive oil
- 1 cup85g, about half a 15 oz can, drained chickpea-cooked
- 1/2 cup60g cucumber
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp cumin-ground
