Recipe

Grilled Marinated Chicken Breast with Yogurt and Asian Spices

Prep Time: 3 hr 5 min

Cook Time: 10 min

Serves: 2

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

Grilled Marinated Chicken Breast with Yogurt and Asian Spices:

2 boneless, skinless chicken breasts, split

1 cup (250 mL) goat’s milk yogurt

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

Instructions

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.