Grilling amazing chicken breasts is just a matter of applying the right seasonings and using the best possible techniques to bring out their best qualities. Beyond the Indian spices and yogurt marinade in this recipe, there are a couple of tricks for cooking up perfectly juicy chicken breasts. The first is the two-zone method. All it means is having a hot area (direct heat) and a cool area (indirect heat) on your grill. The hot zone gives you those great grill marks and flavor, while the cool area gently finishes the chicken like an oven. The second trick? Be sure not to overcook the meat! The recipe was designed especially for the Yummly Smart Thermometer, but if you don’t have one, you can check the temperature with an instant-read thermometer. Note that the time for the recipe includes 2 hours for marinating. The recipe is a Yummly original created by David Bonom.
- Make chicken marinade: Combine 1 cup yogurt, 1 ½ tablespoons garlic, the ginger, 2 tablespoons olive oil, the lemon juice, lemon zest, garam masala, 1 teaspoon cumin, and the turmeric in a medium bowl.
- Set chicken on a work surface with the smooth side up. With the heel of your hand or a meat mallet, lightly pound the thick portion of each chicken breast piece so the whole breast is an even ¾ to 1 inch thick. Add chicken to bowl of marinade and turn to coat. Cover and refrigerate 2-6 hours.
- Meanwhile, make raita: In a medium bowl, combine the remaining 1 cup yogurt, ½ tablespoon (1 ½ teaspoons) minced garlic, ½ teaspoon cumin, and ½ teaspoon salt with the coriander and cayenne. Add cucumber and onion and stir to combine. Refrigerate until serving (up to 2 days).
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|Calories420Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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