cateory: courses
Broiled yogurt ginger chicken breasts
Reviews: 198
Ingredients:
- 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
- For a side dish, try basmati rice cooked with a pinch of saffron.
How to make
Broiled yogurt ginger chicken breasts
Broiled yogurt ginger chicken breasts
- 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.
Comments for
Broiled yogurt ginger chicken breasts
Broiled yogurt ginger chicken breasts
You may also like:
No poll