Grilled Yogurt Chicken with Cucumber Salad
Photo: Leo Gong; Styling: Randy Mon
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Note: Nutritional analysis is per serving.
Great Recipe
The chicken turned out excellent! I followed the recipe, except I did not wipe off the excess marinade, rub with oil or season with salt after cooking. I used a grill pan, which I sprayed with olive oil. I was not a fan of the cucumber salad. I will definitely make the chicken again, but with a different cucumber salad or some vegetables.
Allsnsmt's Review
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DebbieWhitlock's Review
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froofrar's Review
Great weeknight meal that is delicious, healthy and easy to prepare.
SherylMessinger's Review
Chicken was delicious and so easy to grill, this is my new method for grilling chicken. The only thing messy is dealing with wiping the chicken down before grilling.
Very good