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
Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
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.
Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
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.
Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.