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Bon Appétit

Yogurt-Marinated Grilled Chicken

By Jenny Rosenstrach and Andy Ward

4.4

(39)

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This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

8 skinless, boneless chicken breasts (about 3 pounds)
2 cups plain whole-milk yogurt
1 cup coarsely chopped fresh cilantro leaves and stems
1/2 large onion, coarsely chopped
1/3 cup olive oil plus more for brushing
6 garlic cloves, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt plus more for seasoning
1 teaspoons freshly ground black pepper
1 2" piece fresh ginger, peeled and chopped
**Ingredient info:**Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian markets

Preparation

  1. Step 1

    Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.

    Step 2

    Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.

    Step 3

    Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

TagsIndianSouth AsianAsianChicken BreastChickenPoultryYogurtDairyCilantroHerbs & SpicesGarlicRoot VegetableVegetableGingerMainDinnerGluten FreeNut FreeKetoMeal PrepEasyWeeknight MealsGrillingRamadanBon Appétit
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