No Thanks
Let

Keep In Touch With MarthaStewart.com

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

advertisement

advertisement

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. Step 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. Step 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. Step 3

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

  4. Step 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. Step 5

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

Source
The Martha Stewart Show, October Fall 2007

advertisement

advertisement

Reviews (5)

  • 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.

  • 10 Sep, 2008

    this recipe sucks

  • 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.

  • 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.

  • 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.