I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!Submitted by: BIGGIRL2082010

CALORIES 273.2 FAT 5.8 PROTEIN 47.7 CARBS 5.2 FIBER 0.7

TIME25

CALS128

(4 ratings)

Curry apple chicken salad

This is wonderful in a whole wheat pita pocket or on a hearty bread, even with wild rice mix.Submitted by: SADIES_LOGIC

CALORIES 127.6 FAT 1.6 PROTEIN 13.4 CARBS 15.6 FIBER 2

TIME210

CALS228

(5 ratings)

Chicken Curry

Submitted by: KEN1962

CALORIES 227.5 FAT 3.9 PROTEIN 16 CARBS 31.4 FIBER 1.3

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