Katie Robinson photo
Best known as a local movie reviewer, Daniel Neman wrote a Mindful Meals column for Richmond magazine's R Health & Beauty section about how he lost nearly 50 pounds. Exercise and healthier eating were the keys to his success. Here is one of the recipes that helped him shed those pounds.
- 1 chicken, cut up (or four breasts, or four leg quarters)
- 2 cups of plain, nonfat yogurt
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of brown sugar
- 1/2 teaspoon of fresh-ground black pepper
- 1/4 teaspoon of cayenne pepper
- 3 dried bay leaves, crumbled
- Salt to taste
In a large bowl, combine the yogurt, paprika, cumin, thyme, garlic powder, brown sugar, black pepper, cayenne pepper and bay leaves. Stir the ingredients and add the chicken pieces, making sure to coat them all over. Cover the bowl with plastic wrap and refrigerate it overnight.
To cook, arrange your grill for indirect heat: Separate the charcoal and put two piles on opposite sides of the grill, or turn on outside gas burners (or burners on one side). When the grill is ready, wipe off most of the yogurt marinade and liberally salt the meat. Place the chicken between the piles of charcoal or away from the burners on gas grills. Cover the grill. Cook the pieces one hour for dark meat, 45 minutes for white meat. Turn them once. Note: If your grill does not have a cover, preheat your oven to 400 degrees. Place the chicken pieces directly over your grill's coals or burners and cook them for 15 minutes, turning frequently and making sure the chicken does not burn. At the end of 15 minutes, or if the chicken is about to burn, put it in the oven for the remainder of the time.
