Reprinted from The Grilling Book by Bon Appetit. Copyright © 2013. Published by Andrews McMeel Publishing.
|8 skinless, boneless chicken breasts (about 6 oz. each)||6 cloves garlic, coarsely chopped|
|1/3 cup extra-virgin olive oil, plus more for brushing||1 tablespoon fresh lime juice|
|2 teaspoons kosher salt, more as needed||1 tablespoon garam masala or curry powder|
|2 cups plain whole-milk yogurt||1 teaspoon freshly ground black pepper|
|1 cup coarsely chopped fresh cilantro||1 2-inch piece ginger, peeled, chopped|
|1/2 large onion, coarsely chopped|
Working with 1 chicken breast at a time, place chicken between 2 sheets of waxed paper and pound to ½ -inch thickness. Transfer chicken breasts to a resealable plastic bag. Blend ..." cup oil, 2 tsp. salt, and all remaining ingredients in a food processor until smooth. Pour yogurt mixture over chicken (reserving about ½ cup), seal bag, and turn chicken to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grate with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 4 minutes per side.
Serve with reserved marinade as a dipping sauce.
Ingredient Info: Garam masala, an Indian spice blend, is sold in the spice section of many supermarkets and at Indian markets.
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