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Yogurt-Ginger Marinated Chicken Breasts

A boneless chicken breast is split, tenderized in yogurt marinade, and broiled. Butterflying the chicken creates an even surface area, which helps it cook faster. The result is topped with a salad of cucumber, red onion, cilantro, and fresh lime juice.

  • Servings: 4

Source: Martha Stewart Living, March 2005


  • 1 container (32 ounces) plain yogurt
  • 1 piece (5 inches) peeled fresh ginger, grated (about 1/4 cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Coarse salt
  • 4 boneless, skinless chicken breast halves, (about 8 ounces each)
  • 1 small red onion, thinly sliced
  • 1 cucumber, peeled, seeded, and chopped
  • 3 sprigs fresh cilantro, stems removed
  • Juice of 1 lime


  1. Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.

  2. Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.

  3. Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.

  4. Preheat broiler. Toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.

  5. Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

Cook's Notes

For a side dish, try basmati rice cooked with a pinch of saffron.

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