Traditional recipes

Yogurt-Marinated Grilled Chicken

Yogurt-Marinated Grilled Chicken

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  • 8 skinless, boneless chicken breasts (about 3 pounds)
  • 2 cups plain whole-milk yogurt
  • 1 cup coarsely chopped fresh cilantro leaves and stems
  • 1/2 large onion, coarsely chopped
  • 1/3 cup olive oil plus more for brushing
  • 6 garlic cloves, coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon garam masala
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 2'piece fresh ginger, peeled and chopped

Recipe Preparation

  • Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.

  • Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.

  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Recipe by Jenny Rosenstrach, Andy Ward,

Nutritional Content

Onoe serving contains: Calories (kcal) 278.8 %Calories from Fat 25.7 Fat (g) 8.0 Saturated Fat (g) 2.0 Cholesterol (mg) 126.6 Carbohydrates (g) 2.4 Dietary Fiber (g) 0.3 Total Sugars (g) 1.1 Net Carbs (g) 2.1 Protein (g) 46.3 Sodium (mg) 308.4Reviews Section

Watch the video: How to Make Yogurt Marinated Roasted Chicken Thighs


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