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Broiled Yogurt-Ginger Chicken Breasts

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This recipe for broiled yogurt-ginger chicken is from the Martha Stewart Living Cookbook, "The New Classics."

  • Yield: Serves 4

Source: The Martha Stewart Show, October Fall 2007

Ingredients

  • 3 cups 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), tenderloin removed
  • 1 small red onion, thinly sliced
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup fresh cilantro leaves
  • Juice of 1 lime

Directions

  1. Stir together the 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 breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.

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

  4. Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.

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

Reviews Add a comment

  • saltandpepper
    8 OCT, 2008
    Not so great for us, either. chicken is a little dry, the pan is a pain to clean, and could use some sauce. And, it seems like a waste of the yogurt.
    Reply
  • chimpfartt
    10 SEP, 2008
    this recipe sucks
    Reply
  • number1jess
    30 NOV, 2007
    This recipe turned out great for me! I can tell its a good recipe when my husband "hovers" over his plate. The Lemon Basmati rice was a great choice, too! (Thanks LefftHome!) Definitely will make this again.
    Reply
  • LefftHome
    26 NOV, 2007
    This recipe was outstanding. I, too, usually tinker with a recipe but I made this as it was written. I agree that the cucumber mixture could be made ahead. It would make mealtime a snap! I can't wait to have this again. The accompanying Lemon Basmati Rice was a perfect addition.
    Reply
  • ashleybee
    24 NOV, 2007
    This turned out so well for me! I pretty much stuck to the recipe. I would recommend making the cucumber mixture ahead of time so the flavors can infuse with one another. Also, adding tomato might be nice as well.
    Reply