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Grilled Yogurt Chicken with Cucumber Salad

Photo: Leo Gong; Styling: Randy Mon
Prep time 30 mins
Yield Serves 4


  • 4 boned, skinned chicken breast halves (about 1 1/2 lbs.)
  • 1 1/4 cups plain whole-milk yogurt
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon fresh lemon juice
  • About 3/4 tsp. kosher salt
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon ground turmeric
  • About 1 tbsp. vegetable oil
  • 1 English cucumber, cut into 1/4-in. dice
  • 2 tablespoons minced shallot (1 medium)
  • 1/4 cup chopped fresh mint leaves
  • Freshly ground black pepper

Nutrition Information

  • calories 245
  • caloriesfromfat 22 %
  • protein 39 g
  • fat 6.3 g
  • satfat 1.9 g
  • carbohydrate 6.2 g
  • fiber 1.1 g
  • sodium 383 mg
  • cholesterol 98 mg

How to Make It

  1. Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working 2 at a time, arrange chicken between layers of plastic wrap. With a meat mallet or rolling pin, pound meat to an even thickness of 1/4 in.

  2. Prepare a grill for direct high heat (about 500°; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). If using charcoal, spread half-lit coals in firegrate, top with cooking grate to preheat, and let heat build to high.

  3. In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes, and turmeric. Set aside 1/2 cup yogurt mixture. Add chicken to bowl, flip to coat on both sides, and let sit at room temperature 10 minutes. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.

  4. Using metal tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3 to 4 minutes. Turn over, cover, and cook 2 to 3 minutes more. Transfer to a clean plate and season with salt.

  5. In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt and pepper to taste. Serve chicken with cucumber salad.

  6. Note: Nutritional analysis is per serving.