Grilled Marinated Chicken Breast with Yogurt and Asian Spices
Grilled Marinated Chicken Breast
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a non-reactive bowl (plastic or glass), combine the yogurt with all the remaining ingredients.
Stir until well blended. Add chicken breasts, cover and refrigerate. Marinate for at least 3 hours, or overnight for a richer flavour.
Pre-heat broiler grill, grill pan, or outdoor grill.
Remove the chicken from the marinade and set aside.
Make the sauce. Heat the olive oil in a medium saucepan over moderate heat.
Sauté the garlic, onion and cucumbers until softened, about 5 minutes.
Stir in the curry, cumin and cayenne. Add the tomatoes and simmer until juicy, about 10 minutes.
Add ½ cup (125 mL) of the marinade to the tomato sauce. Bring to a boil, lower heat, and simmer 1 minute.
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.
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).
Transfer the chicken breasts to a platter and serve with warm sauce.
|Per 665 g serving||Amount|
|Saturated Fat||8 g|
|Per 665 g serving||% Daily Value|