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
Printable Recipe
Ingredients
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
Directions
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.
2 comments:
Yum! This is very similar to a Lebanese recipe Mario has made before!
I just noticed a mistake in the recipe in regards to salt...it is listed twice with two different measurements. I will correct that once I get home tonight. I'm not sure what is missing!
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