INGREDIENTS
· 1/2 cup low-fat lemon-flavored yogurt
· 1/3 cup NAKANO® Seasoned Rice Vinegar - Originalor Roasted Garlic
· 1 inch piece ginger, minced
· 2 garlic cloves, minced
· 1 teaspoon ground cumin
· 1/4 teaspoon pumpkin pie spice
· 1 1/2 pounds boneless, skinless chicken thighsor breasts
· Skewers (if wooden, soak in hot water 15minutes)
DIRECTIONS
1. Lightcharcoal briquettes or preheat broiler. In large non-reactive bowl, combineyogurt, rice vinegar, ginger, garlic, cumin, pie spice, 1/2 teaspoon salt, and1/4 teaspoon pepper; set aside.
2. Poundchicken to 1/2-inch thickness; cut into 1-1/2-inch wide strips.
3. Addchicken to yogurt mixture; toss to coat. Cover; refrigerate at least 20 minutesor up to 24 hours.
4. Threadchicken onto skewers; spoon marinade over both sides of chicken. Discard anyremaining marinade.
5. Grillor broil chicken until no longer pink in center, about 3 to 4 minutes per side.
