I was recently housesitting for my parents while they enjoyed a 7 day Mexican Rivera cruise. *sigh* How nice. Anyway, my mom left me a big stack of magazines to go through, as she was planning to throw them away. She had Women's Day, Martha Stewart Living, Southern Living, and Sunset, none of which I subscribe to. I eagerly begin flipping through the magazines, looking for new recipes and ideas, when I found this chicken recipe. I headed out to the grocery store, bought the ingredients and fired up the grill.
This is a quick and easy dinner that I could see myself making even on a hectic weeknight. Don't be intimidated by pounding the chicken out, it's simple and even kind of fun! :) I do think the marinade could use a bit more flavor, so I might add some sliced green onions and possibly a bit of lime juice or garlic powder next time.
Grilled Yogurt Chicken
Source: adapted from Sunset Magazine
4 boneless, skinless chicken breasts
1 cup plain yogurt (I used Greek yogurt)
1 teaspoon ground cumin
2 teaspoon lemon juice
3/4 teaspoon salt (I used garlic salt)
2 teaspoons salt
1/2 teaspoon red chili flakes
1/4 teaspoon ground tumeric (I omitted)
1 Tablespoon vegetable oil
Rinse chicken and pat dry. Layer chicken breasts between plastic wrap and pound to an even thickness (about 1/4 of an inch). I used a large cast iron skillet, whacking the chicken, to accomplish this.
Prepare a grill to high heat.
Meanwhile, combine the yogurt, cumin, lemon, salt, pepper, tumeric, and chili flakes in a medium bowl. Dip the chicken in the bowl, one piece at a time, coating both sides with the yogurt mixture. Let sit at room temperature for about 10 minutes. Throw out the remaining marinade.
Pour the oil on a paper towel and rub the grill grates with it to help prevent the chicken from sticking.
Grill the chicken for about 3-4 minutes per side. Season with additional salt and pepper, if desired, and serve.