Posted by: Thursday on: May 8, 2008
Page 264 in the May 2005 issue of Cooking Light. The main modification was the use of about a cup of plain, nonfat yogurt with the rub, making a marinade instead. And we inadvertently marinated it overnight. However, this made it very flavorful and tender. We had rice and a fresh pineapple and avocado salad, [...]
