Prep 10 mins
Cook 6 hrs
I love yogurt based marinades for chicken; they seal in the moisture well. I found this one while browsing for recipes for ZWT 2006 - African/Middle East region.
- 4 -6 chicken breasts
- 1 cup plain yogurt
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon or 1 tablespoon ground cumin
- 1⁄4 teaspoon cayenne pepper (to taste)
- 4 garlic cloves, minced
- 1 lemon, juice of
- 6 tablespoons olive oil
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup grated onion
- Combine all ingredients in a non-reactive bowl.
- Add chicken, cover & refrigerate 6 hours or overnight.
- Grill, broil or bake chicken as desired.
This is a pretty good marinade but you forgot a very important ingredient. SALT!!! I used 2 tsp. which seemed to be just about right.
I diced the chicken in 2" pieces. Marinated then cooked on the grill, using indirect heat so they could be done slowly to keep the chicken tender. I used cinnamon and cumin and used 1/2 tsp. of each. They came out delicious and just the way I hoped they would taste!
This recipe chicken was delicious. I cutted the breast in half and marinated overnight.
I used half teaspoon cinnamon and half teaspoon cumin.
Came out very tender and the flavor was perfect.
I grilled the fish and I cooked the remaining marinade and served with the chicken.
As we had guest I was too busy and I forgot to take the photo...I will do it next time for sure!
Thanks for this recipe!