BREAST****Grilled, Yogurt-Marinated Chicken with Cucumber Raita

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This was very good for both. The chicken was very tender.

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  • 2

Ingredients

  • CHICKEN:
  • 3 tbsp. yogurt
  • 1/2 teaspoon smoked paprika
  • 1 tsp. grated peeled fresh ginger
  • 1/2 teaspoon garam masala or tandoori masala spice blend
  • 1 clove garlic, crushed with press
  • Salt
  • 8 ounces skinless, boneless chicken breast
  • RAITA:
  • 6 ounces cucumber, peeled
  • 8 tbsp. yogurt
  • 2 tbsp. loosely packed fresh mint leaves, chopped, OR
  • 1/4 cup prepared tzatziki sauce

Preparation

Step 1

In small bowl, mix yogurt, paprika, ginger, garam masala, garlic, and a pinch of salt until blended. Pour yogurt marinade into zip-lock bag; add chicken, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate chicken at least 30 minutes or up to 2 hours or freeze for longer storage. (I mixed it up on a Saturday then froze it. Took it out Wednesday morning and left it on the counter all day to thaw and marinate)
Prepare cucumber-mint raita: Cut cucumbers in half; scoop out seeds and discard. Chop cucumbers and place in medium bowl with mint, pinch of salt, and remaining 8 tbsp. yogurt. Stir until blended.
About 10 minutes before ready to cook chicken, prepare outdoor grill for direct grilling on medium. Remove chicken from marinade, shaking off any excess; discard marinade. Place chicken on hot grill grate and cook 6 to 8 minutes or until no longer pink throughout, turning over once.

I cooked it in the Breville oven at 375 for about 30 minutes then broiled it for a couple of minutes to brown the tops. Do try grilling it though - perhaps as skewers.

I used a store-bought tzatziki and I'd prefer the raita (or better yet, my original raita recipe with the fennel in it)

*NUTRITION:* (With Raita)

* Calories - 215.5
* Fat - 1.8
* Sat Fat - .4
* Carbs - 11.0
* Fibre - 2.1
* Protein - 37.7

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