Broiled yogurt ginger chicken breasts
Instructions:
- For a side dish, try basmati rice cooked with a pinch of saffron.
- 1 container (32 ounces) plain yogurt
- 1 piece (5 inches) peeled fresh ginger, grated (about 1/ 4 cup)
- 1 / 2 teaspoon ground cumin
- 1 / 2 teaspoon cayenne pepper
- Coarse salt
- 4 boneless, skinless chicken breast halves (about 8 ounces each)
- 1 small red onion, thinly sliced
- 1 cucumber, peeled, seeded, and chopped
- 3 sprigs fresh cilantro, stems removed
- Juice of 1 lime
- Stir together the yogurt, ginger, cumin, 1/ 4 teaspoon cayenne, and 1 / 2 teaspoon salt in a 9 x 13-inch baking dish.
- Starting on one long side, cut each chicken piece almost in half horizontally (stop about1 / 2 inch before reaching opposite side). Open each piece like a book.
- Add the chicken to the marinade in the dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
- Preheat the broiler. Toss together the red onion, cucumber, cilantro, lime juice, remaining 1/ 4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
- Transfer the chicken to a broiler pan. Discard the marinade. Broil the chicken, rotating the pan once, until cooked through, about 10 minutes. Top with the cucumber mixture.