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Description
From the Detroit News
Ingredients
US|METRIC
8 SERVINGS
- 2 cups greek style yogurt (plain full-fat)
- 3 Tbsp. olive oil
- 2 shallots (medium)
- 3 garlic cloves (medium, minced)
- 2 Tbsp. tomato paste
- 1 Tbsp. red wine vinegar
- 2 Tbsp. chopped cilantro
- 3/4 tsp. ground cumin
- 1 tsp. crushed red pepper flakes
- 1 tsp. sweet paprika
- pepper
- 2 lemons (thinly sliced)
- 3 whole chicken breasts halved
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Directions
- Thoroughly combine the marinade ingredients in a bowl large enough to hold the chicken. Add the sliced lemons for taste.
- Reserve 1 cup of the marinade with some of the lemon slices for the sauce. Refrigerate.
- Place the chicken pieces in the bowl and, using your hands, evenly coat all the pieces with the marinade. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue for medium-heat grilling. Remove chicken from marinade and grill 3 inches from flame for 7 to 12 minutes on each side.
- Place on serving platter and serve immediately with the reserved sauce.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium160mg7% |
| Potassium310mg9% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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