Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Spray 1 or 2 wire racks with low calorie nonstick spray and set on baking sheets.
Place spice mixture in a large mixing bowl.
Mix well and add ginger, garlic, lemon juice, yogurt and honey. Stir to combine throughly.
Remove all visible fat from chicken.
Cover with yogurt mixture and marinate in refrigerator for at least 6 hours.
Allow to sit at room temperature for ½ hour before baking.
Remove chicken from marinade and place on prepared baking sheets. Bake in an oven preheated to 500°F (260°C).
Roast for 20-25 minutes or until cooked through and internal temperature reaches 165°F (74°C).
Toast peppercorns, cumin, coriander and cloves in a dry skillet over low heat for 2-3 minutes.
Grind while still warm and combine with all other spices.
Spice mixture recipe can be doubled or tripled and stored for later use.
|Per 350 g serving||Amount|
|Saturated Fat||3 g|
|Per 350 g serving||% Daily Value|