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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.
Serves: 2
Prep Time: 3 hours 5 min
Cook Time: 10 min


Grilled Marinated Chicken Breast

2 boneless, skinless chicken breasts, split
1 cup goat’s milk yogurt
1 cup whole milk
1 tbsp garlic, minced
½ tsp cumin, ground
½ tsp curry powder
½ tsp cayenne pepper
¼ tsp mustard powder
⅛ tsp celery seed
⅛ tsp ginger, ground
⅛ tsp cinnamon, ground
⅛ tsp nutmeg, grated
1 tsp kosher salt


2 tbsp olive oil
½ tbsp garlic, minced
½ cup red onions, diced
½ cup cucumber, peeled, diced
⅛ tsp curry powder
⅛ tsp cayenne pepper
2 cups tomatoes, coarsely chopped
½ tsp cumin, ground

Food Safety

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.


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

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

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

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

  9. 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.

  10. 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).

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

Nutrition Info

Per 665 g serving Amount
Protein68 g
Fat28 g
Saturated Fat8 g
Carbohydrate24 g
Fibre4 g
Sugar13 g
Cholesterol175 mg
Sodium1190 mg
Per 665 g serving % Daily Value
Vitamin A40
Vitamin C50
Vitamin B699
Vitamin B1284