4 boneless, skinned chicken breast halves (about 1 1/2 lbs)
1 1/4 cups plain whole-milk yogurt
1 1/4 tsp. ground cumin
1 tsp. fresh lemon juice
About 3/4 tsp. kosher salt
1/2 tsp. red chile flakes
1/4 tsp. ground tumeric
About 1 tbsp. vegetable oil
1 English Cucumber, cut into 1/4-in dice
2 tbsp. minced shallot (1 medium)
1/4 cup chopped fresh mint leaves
Freshly ground black pepper
Instructions
Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working two at a time, arrange chicken between layers of plastic wrap. With a meat mallet, pound meat to an even thickness of 1/4 in.
Prepare a grill for direct high heat. In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes and tumeric. Set aside 1/2 cup yogurt mixture. Add chicken to bowl, flip to coat on both sides, and let sit at room temp 10 mins. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.
Using metal cooking tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3-4 minutes. Turn over, cover, and cook 2-3 min more. Transfer to a clean plate and season with salt.
In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt & pepper to taste. Serve chicken w/ cucumber salad.
Originally Submitted
7/11/2010
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