RECIPES

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.

Prep Time

PT3H5M

Cook Time

PT10M

Serves

2

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

  1. Grilled Marinated Chicken Breast with Yogurt and Asian Spices
    1. 1 In a non-reactive bowl (plastic or glass), combine the yogurt with all the remaining ingredients.
    2. 2 Stir until well blended. Add chicken breasts, cover and refrigerate. Marinate for at least 3 hours, or overnight for a richer flavour.
    3. 3 Pre-heat broiler grill, grill pan, or outdoor grill.
    4. 4 Remove the chicken from the marinade and set aside.
    5. 5 Add ½ cup (125 mL) of the marinade to the tomato sauce. Bring to a boil, lower heat, and simmer 1 minute.
    6. 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. 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. 8 Transfer the chicken breasts to a platter and serve with warm sauce.
  2. Sauce
    1. 1 Heat the olive oil in a medium saucepan over moderate heat.
    2. 2 Sauté the garlic, onion and cucumbers until softened, about 5 minutes.
    3. 3 Stir in the curry, cumin and cayenne. Add the tomatoes and simmer until juicy, about 10 minutes.
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