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.

Martha Stewart Living, March 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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