Broiled Yogurt-Ginger Chicken Breasts
For a side dish, try basmati rice cooked with a pinch of saffron.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9 × 13-inch baking dish.
Step 2
Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.
Step 3
Add the chicken to the marinade in the dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
Step 4
Preheat the broiler. Toss together the red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
Step 5
Transfer the chicken to a broiler pan. Discard the marinade. Broil the chicken, rotating the pan once, until cooked through, about 10 minutes. Top with the cucumber mixture.
