No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Broiled Yogurt-Ginger Chicken Breasts

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

  • Yield: Serves 4
Broiled Yogurt-Ginger Chicken Breasts

Source: The Martha Stewart Show, October Fall 2007


  • 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


  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 (5)

  • 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.

  • chimpfartt 10 Sep, 2008

    this recipe sucks

  • 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.

  • 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.

  • 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.

Related Topics