Grilled Marinated Chicken Breast with Yogurt and Asian Spices

Grilled Marinated Chicken Breast with Yogurt and Asian Spices

The flavourful marinade for this recipe is jam-packed with aromatic spices. Expect your guests to be wowed when they taste this chicken paired with a savoury cucumber-based sauce! 2005 Canada Day Demonstration Recipe, Developed by Chef Fouad El-Jadayel, Executive Chef at Centurion Conference and Event Center.

Ingredients

  • Serves: 2
  • Prep Time:
  • Cook Time:

Grilled Marinated Chicken Breast with Yogurt and Asian Spices:

  • 2 boneless, skinless chicken breasts, split
  • 1 cup (250 mL) goat’s milk yogurt
  • or
  • 1 cup (250 mL) whole milk
  • 1 tbsp (15 mL) garlic, minced
  • 1/2 tsp (2.5 mL) cumin, ground
  • 1/2 tsp (2.5 mL) curry powder
  • 1/2 tsp (2.5 mL) cayenne pepper
  • 1/4 tsp (1.25 mL) mustard powder
  • 1/8 tsp (0.5 mL) celery seed
  • 1/8 tsp (0.5 mL) ginger, ground
  • 1/8 tsp (0.5 mL) cinnamon, ground
  • 1/8 tsp (0.5 mL) nutmeg, grated
  • 1 tsp (5 mL) kosher salt

Sauce:

  • 2 tbsp (30 mL) olive oil
  • 1/2 tbsp (10 mL) garlic, minced
  • 1/2 cup (125 mL) red onions, diced
  • 1/2 cup (125 mL) cucumber, peeled, diced
  • 1/8 tsp (0.5 mL) curry powder
  • 1/8 tsp (0.5 mL) cayenne pepper
  • 2 cups (500 mL) tomatoes, coarsely chopped
  • 1/2 tsp (2.5 mL) cumin, ground

Grilled Marinated Chicken Breast with Yogurt and Asian Spices

  1. In a non-reactive bowl (plastic or glass), combine the yogurt with all the remaining ingredients.

  2. Stir until well blended. Add chicken breasts, cover and refrigerate. Marinate for at least 3 hours, or overnight for a richer flavour.

  3. Pre-heat broiler grill, grill pan, or outdoor grill.

  4. Remove the chicken from the marinade and set aside.

  5. Add ½ cup (125 mL) of the marinade to the tomato sauce. Bring to a boil, lower heat, and simmer 1 minute.

  6. Purée the sauce in a blender or food processor. Strain through a sieve into a saucepan and season with ½ tsp (2.5 mL) of salt. Keep the sauce warm.

  7. Cook the chicken breasts over a hot grill or a preheated broiler until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).

  8. Transfer the chicken breasts to a platter and serve with warm sauce.

Sauce

  1. Heat the olive oil in a medium saucepan over moderate heat.

  2. Sauté the garlic, onion and cucumbers until softened, about 5 minutes.

  3. Stir in the curry, cumin and cayenne. Add the tomatoes and simmer until juicy, about 10 minutes.

Nutrition Info

  • Per 665 g serving Amount
  • Calories 650
  • Protein 68 g
  • Fat 28 g
  • Saturated Fat 8 g
  • Carbohydrate 24 g
  • Fibre 4 g
  • Sugar 13 g
  • Cholesterol 175 mg
  • Sodium 1190 mg
  • Per 665 g serving % Daily Value
  • Potassium 45
  • Calcium 25
  • Iron 15
  • Vitamin A 40
  • Vitamin C 50
  • Vitamin B6 99
  • Vitamin B12 84
  • Folate 24
  • Magnesium 22
  • Zinc 38

Stay Updated

Sign up for our newsletter today!

Alert!

Close
OK

Modal Title!

Close

Error!

Close
OK
Close
Cancel OK

Prompt

Close
Cancel OK

Confirm

Close
Cancel OK