Kateryna Odyntsova

From the ingredients list, this recipe looks harder than it is. Here’s the drill: make marinade, marinate chicken, cook sauce, grill chicken. Sometimes we do the sauce right before we fire up the grill. Other times, we prepare it way in advance and refrigerate or freeze until we need it. Since you can divide and conquer the work, the dish is perfect for entertaining, and we guarantee rave reviews. It goes well with brown rice and a simple salad or not-too-flashy veggies (zucchini, summer squash, green beans, asparagus). Tips: If you're not into spicy, cut the cayenne in the sauce to ¼ teaspoon or less. Also, toasting the spices isn't essential (you can skip Step #2), but it does add depth. Finally, if you don’t have garam masala, blend 2 teaspoons ground cumin with ½ teaspoon pumpkin pie spice. Substitute this mixture for the g.m. in the recipe.

Per serving: 210 calories, 7 g total fat, 2 g saturated fat, 92 mg cholesterol, 11 g total carbohydrate, 1 g dietary fiber, 24 g protein, 404 mg sodium.

Estimated Cook Time: > 60 minutes.
Difficulty: Moderate.
Servings: 6