So, I swore that I would never share this recipe! It has been my entertaining go to for several years now, and it is always a hit. Not only is it fairly easy, it is incredibly healthy and delicious. Although it’s primarily meant for summer grilling, I adapt it for the winter months too by baking the chicken instead of grilling it…still delicious!
Mediterranean food is just plain healthy (It’s also my favorite). Give me some tabouli and hummus, and I’m in paradise. Although tandoori is technically an Indian dish, I like to pair it with Mediterranean sidekicks. The yogurt marinade and side sauce make the ensemble work deliciously. Even if you don’t usually gravitate toward ethnic foods, give it a try. Your taste buds may surprise you. My sidekicks for this chicken dish include rice pilaf, tabouli, pita and hummus, and a watermelon/mint salad for dessert. Here is my version adapted from the Williams-Sonoma Complete Grilling Cookbook.
The Chicken Marinade:
3/4 cups plain yogurt
4 tablespoons fresh lemon juice
4 tablespoons olive oil
1 1/2 tablespoon minced garlic
1 tablespoon curry powder
1 tablespoon ground turmeric
1 teaspoon salt (optional)
1/2 teaspoon cayenne pepper
4-5 boneless skinless chicken breasts (I often double the recipe for company)
Mix all of the above ingredients together in a bowl. Using a knife, score the chicken (make small cuts into the meat). Place flat in a dish and pour the above marinade over the meat, coating both sides completely. Cover and refrigerate for a few hours (overnight is even better). Get the grill going, and throw the chicken on. Use the left over marinade to re-coat the chicken when you flip it. Cook on grill until fully cooked (approx. 20-30 min).
The Side Sauce:
1 cucumber chopped
1 cup plain yogurt
1/4 cup chopped fresh mint
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
Side Sauce Directions:
Simply mix it all together and serve it on top of the chicken or on the side as a dipping sauce for the chicken.