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Description
Grilling amazing chicken breasts is just a matter of applying the right seasonings and using the best possible techniques to bring out their best qualities. Beyond the Indian spices and yogurt marinade in this recipe, there are a couple of tricks for cooking up perfectly juicy chicken breasts. The first is the two-zone method. All it means is having a hot area (direct heat) and a cool area (indirect heat) on your grill. The hot zone gives you those great grill marks and flavor, while the cool area gently finishes the chicken like an oven. The second trick? Be sure not to overcook the meat! The recipe was designed especially for the Yummly Smart Thermometer, but if you don’t have one, you can check the temperature with an instant-read thermometer. Note that the time for the recipe includes 2 hours for marinating. The recipe is a Yummly original created by David Bonom.
Ingredients
- 2 cups plain yogurt (preferably whole-milk, divided)
- 2 Tbsp. minced garlic (from 5 garlic cloves, divided)
- 2 Tbsp. minced fresh ginger
- 3 Tbsp. extra-virgin olive oil (divided, plus a little oil for grill grates)
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. garam masala
- 1 1/2 tsp. ground cumin (divided)
- 1/2 tsp. ground turmeric
- 4 boneless skinless chicken breasts (each 8-12 ounces)
- 1 1/2 tsp. salt (divided)
- 1/4 tsp. ground coriander
- 1/8 tsp. cayenne
- 1 cucumber (peeled, seeded, shredded, and excess liquid squeezed out)
- 3 Tbsp. finely diced red onion
- 1/2 tsp. black pepper
- fresh cilantro (for serving, optional)
Directions
- Make chicken marinade: Combine 1 cup yogurt, 1 ½ tablespoons garlic, the ginger, 2 tablespoons olive oil, the lemon juice, lemon zest, garam masala, 1 teaspoon cumin, and the turmeric in a medium bowl.
- Set chicken on a work surface with the smooth side up. With the heel of your hand or a meat mallet, lightly pound the thick portion of each chicken breast piece so the whole breast is an even ¾ to 1 inch thick. Add chicken to bowl of marinade and turn to coat. Cover and refrigerate 2-6 hours.
- Meanwhile, make raita: In a medium bowl, combine the remaining 1 cup yogurt, ½ tablespoon (1 ½ teaspoons) minced garlic, ½ teaspoon cumin, and ½ teaspoon salt with the coriander and cayenne. Add cucumber and onion and stir to combine. Refrigerate until serving (up to 2 days).
NutritionView More
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| Calories420Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium1180mg49% |
| Potassium1130mg32% |
| Protein47g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium20% |
| Iron6% |
* 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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