-= Exported from BigOven =-

Grilled Chicken with Yogurt Sauce

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Grill, Lemon, Corn, Olive oil, Garlic, Chicken, Poultry, Ethnic

-= Ingredients =-
6 Boned and skinned chicken
1/4 cup Lemon juice
4 large Garlic cloves; minced
1 teaspoon Salt
2 cups Plain yogurt; *see note 1
2 tablespoons Olive oil
2 teaspoons Dried mint flakes; *note 2
1/2 teaspoon Freshly ground black pepper
2 teaspoons Cornstarch

-= Instructions =-
*Note 1: Use only unflavored, all-natural yogurt, without any additives or
stabilizers. *Note 2: or use 2 tablespoons chopped fresh mint. 1. Put
chicken breasts in a single layer in a shallow glass baking dish. Pour
lemon juice over chicken. Turn chicken twice to coat it well. 2. Use a
mortar and pestle to crush garlic and salt to form a smooth paste. 3. In
a separate bowl, whisk together garlic paste, yogurt, olive oil, mint and
black pepper. 4. Pour yogurt mixture over chicken, turning chicken twice
to coat it with the marinade. Cover and marinate in refrigerator for 1 to 2
hours. 5. When ready to grill, remove chicken pieces from marinade;
reserve marinade. Grill chicken over medium heat for 5 to 7 minutes on each
side (depending on thickness) until thoroughly cooked. 6. While chicken
is grilling, transfer marinade to a small saucepan. Cook over medium heat,
stirring frequently, until mixture comes to a full boil. Boil for 1 minute.
Remove pan from heat. 7. Dissolve cornstarch in 1 tablespoon cold water
and stir it into the sauce. Return pan to stove and cook for 1 minute over
medium heat, stirring constantly, to thicken sauce. 8. Serve chicken
hot, with warm yogurt sauce spooned over each serving. Heat Scale: Mild
Recipe by: Chile Pepper Magazine, August 1998


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