Sriracha Chicken

Sriracha Chicken
Serve over Mixed Greens

Serves 8

• 3 pounds boneless, skinless chicken breasts, trimmed of all visible fat and pounded to 1/2 inch thickness
• 2 cups plain nonfat yogurt
• 3 tablespoons Sriracha
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground allspice
• 1 tablespoon fresh black pepper
• 1 tablespoon kosher salt

Place the chicken in a large plastic (ziploc type) bag. In a large glass measuring cup or bowl, whisk together the remaining ingredients, and pour this over the chicken. Make sure the meat is completely coated, and marinate for at least 8 hours, and up to 36 hours.

Heat a grill to highest heat. Remove the chicken from the refrigerator and allow to come to room temperature. Wipe off all of the marinade and discard. Grill the chicken for about 5 minutes on each side or until cooked through.

Serve hot or at room temperature. Also great served over mixed greens.

Per Serving: 229 Calories; 3g Fat (10.1% calories from fat); 1g Saturated Fat; 43g Protein; 7g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.