Indian-Style Grilled Chicken Breasts

Total Time
40mins
Prep 10 mins
Cook 30 mins

From Canadian Diabetes Cookbook.

Ingredients Nutrition

Directions

  1. In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; purée until smooth.
  2. Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
  3. Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer or until golden and juices run clear (or place chicken on rack set on baking sheet; roast at 350°F, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear).
  4. Serve garnished with chopped coriander or chopped parsley.

Reviews

(3)
Most Helpful

Easy, lovely flavor. I halved the recipe and used thighs instead of breasts. Made this on the George Foreman, next time will make outside on the grill. There will certainly be a next time, already looking forward to it.

Mgnbos January 31, 2010

This is a GREAT FLAVORFUL HEALTHY way to make chicken breasts! I used boneless skinless chicken breasts, greek nonfat yogurt, fresh ginger, less cayenne and the cilantro option. I used my immersion blender in a 2 cup pyrex to make the marinade. I marinated it for only 1 hour and baked it in the oven on a nonstick cookie sheet. I have tried other Indian chicken recipes and this is my favorite so far! EASY too. Made for Photo Tag.

Engrossed September 16, 2007

Easy grilling marinade, nicely spicey. I might add even more heat next time. The chicken was nice and tender and flavorful. Thanks for a keeper, Redsie!

pattikay in L.A. May 11, 2007

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