Tuesday, July 26

Indian Grilled Chicken

Boneless chicken breasts get a burst of flavor from this Indian-inspired marinade




As I've mentioned before, I'm not a big fan of boneless, skinless chicken breasts because I find that they're often bland and dry. But every once and awhile I come across a dish that changes my mind, such as this recipe for yogurt-marinated chicken (other game changers found here and here). This recipe was featured in Bon Appetit's July issue and although it does require a few exotic spices and herbs, it's so worth it. I've never been able to nail these flavors on my own, and I love the technique of pounding out the breasts to speed up cooking time. I even made extra for leftovers later this week.


Related Recipes:
- Indian Butter Chicken
- Roast Chicken with Cilantro Chimichurri
- Grilled Chicken Naanwiches with Red Harissa Sauce


Indian Grilled Chicken with Yogurt Marinade:
  • In a blender*, combine 1 c. plain yogurt, 1 c. cilantro, 1/4 sliced onion, 3 minced garlic cloves, 1 tbsp. chopped ginger, 1/2 tbsp. fresh lime juice, 1/2 tbsp. garam masala**, 3 tbsp. olive oil, salt, and pepper.
  • Blend mixture until smooth and pour into a resealable bag.
  • Meanwhile, place a boneless, skinless chicken breast in between two sheets of plastic wrap and pound until 1/2 inch thick.***
  • Repeat until all four breasts**** are pounded, then add to the marinade.
  • Let chicken marinate in the refrigerator overnight.
  • Remove chicken from the bag and scrape off excess marinade. Season with salt.
  • Place on a hot grill and cook for 3-4 minutes per side.
  • Let chicken rest for 5 minutes before slicing and serving.

Serves four
*Or food processor.
**An Indian spice blend available at some supermarkets. I purchased mine at Whole Foods.
***Or buy already pounded chicken cutlets.
***About 1.75 - 2 lbs. of chicken.