Description
A cool cucumber yogurt sauce offsets the heat from the spice-filled marinade in this great grilling recipe.
Ingredients
Units
Scale
Marinade
- 1 cup (240 ml) Greek yogurt or plain yogurt
- 2 tbsp (30 ml) chopped fresh ginger
- 1 tbsp chili powder
- 1 tbsp (15 ml) lime juice
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/8 tsp ground red pepper
- 3 garlic cloves chopped
- 2 lb (900 g) boneless, skinless chicken breast
Raita
- 3/4 cup (180 ml) chopped seeded cucumber
- 1 cup (240 ml) plain Greek yogurt
- 2 tbsp (30 ml) chopped fresh mint
- 2 tbsp (30 ml) chopped fesh cilantro
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp salt
Instructions
- To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
- To prepare the raita, combine 1 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
- Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
- Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
- Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes OR until a thermometer inserted into meaty part of breast registers 165°, turning chicken every 20 minutes.
- Prep Time: 5 hours
- Cook Time: 90 mins
- Category: Main
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken breast with raita
- Calories: 320