Of course one of the best things about summer is the chance to grill, which I am particularly fond of because Michael mans the grill, giving me some time off of cooking. We certainly do our share of burgers and hot dogs on the grill but you know me, I like something a little healthier, and this chicken fits the bill perfectly. Also, if the weather turns rotten this recipe can easily be converted to cooking in the oven and so can be made year round.
1 cup plain non-fat yogurt
2 tsp cumin
1 tsp paprika or saffron*
1 TBSP lemon juice
1 garlic clove, crushed
1 TBSP cilantro, chopped
Salt and pepper, to taste
4 boneless, skinless chicken breasts, tenderloins removed
- Combine yogurt, cumin, paprika (or saffron), lemon juice, garlic and cilantro in a small bowl. Place chicken breasts in a glass baking dish or in a Ziploc bag. Spoon yogurt mixture over the chicken and coat. Cover dish, or seal bag, and marinate in the refrigerator for 4 hours or overnight.
- Spray grill or broiler pan with nonstick cooking spray. Grill or broil chicken breasts 5-6 minutes each side, until fully cooked.
- Alternatively, bake for 15-20 minutes at 375 degrees, or until fully cooked.
* If you’re using full saffron threads, prior to adding it to the marinade, crush it in a bowl with the back of a spoon to get it close to powder form. Then add 2 TBSP of hot water and stir, trying to dissolve the threads as much as possible. If you have one, do this with a mortar and pestle.