BREAST - Cilantro Lime Yogurt Chicken

By Unblond1

Ingredients

• 1/2 cup (loosely packed) fresh cilantro leaves with tender stems attached
• 1/2 cup plain yogurt
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons ground coriander
• Juice of 1/2 small lime, plus (optional) lime wedges for serving
• 1 garlic clove, coarsely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds boneless, skinless chicken breasts, patted dry and sliced into cutlets (see Note)
• Olive oil spray (optional)

Details

Servings 6

Preparation

Step 1

MARINATE THE CHICKEN. In a food processor, combine the cilantro, yogurt, oil, coriander, lime juice, garlic, salt, and pepper and puree until smooth, stopping the machine a few times to scrape down the sides.

Place the chicken in a gallon-size zip-top bag. Pour the marinade over the chicken, squeeze out any excess air, and seal the bag. Refrig­erate flat for 6 hours (a bit longer is fine), flipping and massaging the bag a few times if you think of it. Remove the chicken from the refrigerator 20 minutes before grilling.

PREP THE GRILL. Preheat the grill for medium-high direct heat (400 to 450°F). Scrape the grates clean.

GRILL THE CHICKEN. Transfer the cutlets to a baking sheet, letting the marinade drip away. (Discard the marinade, but do not pat the cutlets dry.) Coat both sides of the cutlets with olive oil spray, if desired. Grill, turning once, until deeply marked and cooked through, 8 to 10 minutes total.

SERVE. Let the chicken rest for 5 to 10 minutes. Slice into strips and serve with lime wedges, if desired.

Note: To make the cutlets, press your palm on top of each, and carefully slide a knife parallel to the cutting board, dividing each breast into two thinner cutlets.

Nutrition Facts
6 Servings (4 oz. each)

Calories 148.3
Total Fat 3.9 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 75.4 mg
Sodium 58.4 mg
Potassium 10.7 mg
Total Carbohydrate 1.1 g
Dietary Fiber 0.0 g
Sugars 0.7 g
Protein 27.9 g