Broiled Yogurt-Ginger Chicken Breasts
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Ingredients
3 cups plain 24-hr yogurt
1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)
1/2 tsp ground cumin
1/2 tsp cayenne pepper
Coarse salt
4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed
1 small red onion, thinly sliced or chopped
1 cucumber, peeled, seeded, and chopped
1/4 cup fresh cilantro leaves
Juice of 1 lime
700 ml plain 24-hr yogurt
1 piece (5 inches [12.7 cm]) peeled fresh ginger, grated (about 1/4 cup)
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) cayenne pepper
Coarse salt
4 boneless skinless chicken breast halves (about 8 ounces each), tenderloin removed
1 small red onion, thinly sliced or chopped
1 cucumber, peeled, seeded, and chopped
4 grams fresh cilantro leaves
Juice of 1 lime
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Instructions
- Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
- Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book. (Alternatively, pound breast with meat mallet to a thickness of about 1/2").
- Add chicken to marinade and turn to coat.
- Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
- Preheat broiler.
- In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.
- Transfer chicken to a broiler pan.
- Discard marinade.
- Broil chicken, rotating pan once, until cooked through, about 10 minutes.
- Top with cucumber mixture.
Nutritional Info
Storage
Notes
Shown in the photo served on a bed of baby spinach with sliced tomatoes and red seedless grapes.
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