Grilled Chicken Breasts In Spiced Yogurt Recipes

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TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE



Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 (8-ounce) boneless skinless chicken breasts
3 tablespoons vegetable oil
4 pita breads, warmed on the grill
Tomato Jam, recipe follows
Herbed Yogurt, recipe follows
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil, plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion, chopped
3 tablespoons balsamic vinegar
Pinch saffron
1 cup Greek yogurt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground pepper

Steps:

  • Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
  • Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
  • Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
  • Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

GRILLED CHICKEN BREASTS IN SPICED YOGURT



Grilled Chicken Breasts in Spiced Yogurt image

An easy Grilled Chicken Breasts recipe

Categories     Chicken     Marinate     Low Carb     Quick & Easy     Yogurt     Mint     Spice     Summer     Grill/Barbecue

Yield 6 servings

Number Of Ingredients 12

2 1/4 cups plain yogurt (18 oz; preferably whole-milk)
3 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
2 teaspoons salt
1 tablespoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/4 teaspoon cinnamon
6 skinless boneless chicken breast halves (2 1/4 to 2 1/2 lb total)
1 cup small fresh mint leaves
2 tablespoons minced shallot

Steps:

  • Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
  • While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
  • Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
  • Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.

GRILLED CHICKEN WITH YOGURT MARINADE



Grilled Chicken With Yogurt Marinade image

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

Provided by Lidey Heuck

Categories     poultry, main course

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

Steps:

  • In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
  • Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
  • If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
  • Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS



Grilled Chicken Breasts With Spicy Cucumbers image

Light and refreshing, yet packed with flavor from herbs, jalapeños and garlic, this is an easy, after-work meal that can be endlessly adapted to suit what you've got on hand. Substitute other thinly sliced raw vegetables for the cucumbers (zucchini, carrot, radishes, celery, cabbage, fennel), and other herbs for the cilantro and parsley (dill, basil, mint). Just be sure not to overcook the flattened chicken, which can happen in an instant.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 1/4 teaspoons fine sea salt
1 teaspoon black pepper, more as needed
1/2 teaspoon smoked sweet paprika
Finely grated zest of 1 lime
2 garlic cloves, grated on a Microplane
2 tablespoons extra-virgin olive oil, more for drizzling
1/3 cup packed fresh cilantro leaves
1/3 cup packed fresh parsley leaves
3 tablespoons extra-virgin olive oil
2 to 3 jalapeños, seeded and chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, more to taste
1 teaspoon fresh lime juice, more to taste
3 Persian cucumbers, thinly sliced (about 2 1/4 cups)

Steps:

  • Place a chicken breast between a layer of parchment paper or plastic wrap and use a mallet, rolling pin or the flat side of a heavy knife to pound to a thickness of about 1/2 inch. Repeat with remaining breasts.
  • Season chicken with salt, pepper and paprika. Place in a bowl and toss with lime zest, garlic and oil. Cover and marinate at room temperature for 30 minutes or overnight in the refrigerator.
  • Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
  • Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.
  • In a medium bowl, toss cucumbers with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 3 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

SWEET AND SPICY GRILLED CHICKEN



Sweet and Spicy Grilled Chicken image

This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

Nutrition Facts :

GRILLED CHICKEN BREASTS IN SPICED YOGURT



Grilled Chicken Breasts in Spiced Yogurt image

This is from the August 2004 issue of Gourmet. It is a simple, flavorful, and juicy way to prepare chicken.

Provided by Ms B.

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/4 cups plain yogurt
3 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
2 teaspoons salt
1 tablespoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/4 teaspoon cinnamon
6 boneless skinless chicken breast halves
1 cup fresh mint leaves
2 tablespoons minced shallots

Steps:

  • Stir together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt and spices.
  • Add chicken and turn until well coated.
  • Marinate at room temperature for 20 minutes.
  • While the chicken is marinating, preheat grill.
  • While grill is heating, stir together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
  • Reduce grill to moderate heat.
  • Grill chicken (discard marinade), on lightly oiled grill rack, turning occasionally (closing grill between turns), until cooked through, 10 to 12 minutes total.
  • Transfer chicken to a platter.
  • Toss together mint, shallot and remaining oil in a small bowl.
  • Drizzle chicken with yogurt sauce and top with mint salad.

CHICKEN WITH YOGURT AND SPICES



Chicken with Yogurt and Spices image

My husband who is a spice nut, makes this chicken dish. We love it and it is so easy to put together. Marinates overnight. It is good broiled or grilled.

Provided by ratherbeswimmin

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 cup plain yogurt
1 teaspoon grated lemon, zest of
2 tablespoons lemon juice
3 cloves garlic, minced
salt
6 boneless skinless chicken breast halves

Steps:

  • Add the first 4 ingredients to a shallow dish; stir to mix well.
  • Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well.
  • Add the chicken to the dish; spoon the sauce over the chicken to coat well.
  • Cover with foil or plastic wrap and refrigerate overnight.
  • Spray broiler pan with non-stick cooking spray.
  • Take chicken out of marinade and drain well; discard marinade.
  • Put chicken in the broiler pan.
  • Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through.
  • Serve.

Nutrition Facts : Calories 161.7, Fat 3, SaturatedFat 1.3, Cholesterol 73.8, Sodium 96.7, Carbohydrate 3.4, Fiber 0.3, Sugar 2.1, Protein 28.9

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SPICY GRILLED CHICKEN BREASTS | SOUTHERN LIVING
Stir together 4 cups water and salt in a large bowl until salt dissolves. Add chicken; chill, uncovered, 30 minutes. Advertisement. Step 2. Meanwhile, preheat grill to high (450°F to 500°F) on 1 side and medium-low (300°F to 350°F) on other side. Step 3. Prepare desired sauce; set aside 4 tablespoons.
From southernliving.com
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Top Asked Questions

How to cook chicken on the grill with yogurt?
Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes. While chicken is marinating, prepare grill for cooking.
Can you cook chicken breast in yogurt sauce?
Drizzle chicken with yogurt sauce and top with mint salad. If you aren't able to grill outdoors, chicken can be cooked in a hot lightly oiled well-seasoned large ridged grill pan over moderate heat. How would you rate Grilled Chicken Breasts in Spiced Yogurt?
How to cook chicken breast on the grill with spices?
Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices.
What is the best way to marinate chicken in yogurt?
Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.

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