Yogurt-Marinated Chicken Breasts

Reprinted from The Grilling Book by Bon Appetit. Copyright © 2013. Published by Andrews McMeel Publishing.

Yogurt-Marinated Chicken Breasts

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    Ingredients

    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

    directions

    Total:
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    • 1

      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.

    • 2

      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.

    • 3

      Serve with reserved marinade as a dipping sauce.

    notes

    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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