Grilled Chicken Breasts Marinated In Yogurt

Course : Grilling
Serves: 1
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6 medium boneless -- skinless chicken breast halves
1 teaspoon toasted and crushed cumin seed
1/2 teaspoon red chile flakes
2 teaspoons roasted garlic
1/4 cup minced scallions -- white --part only
1 cup plain yogurt
1 teaspoon paprika
1 tablespoon fresh lemon juice
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons white wine vinegar
1 tablespoon minced shallots
2 tablespoons minced fresh tarragon
2 teaspoons honey -- (or to taste)
1/2 cup olive oil
1/2 cup chicken stock -- defatted
1 teaspoon kosher salt
1/2 teaspoon ground white pepper

Preparation / Directions:

YOGURT MARINADE: In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours. LEMON-TARRAGON VINAIGRETTE: In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate THE CHICKEN: Preheat the grill or stove top grill. Wipe any excess marinade from the chicken. Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. While the chicken is cooking, heat the olive oil in a large sauté pan and quickly sauté the savory greens until just wilted. Serve the chicken on top of the greens and drizzle with the vinaigrette to taste. Recipe By: COOK'S CHOICE SHOW #CH121

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