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Grilled Marinated Chicken Breast
with Yogurt and Asian Spices

Stonewall Kitchen Grille Sauces

"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin

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La Belle Cuisine

Grilled Marinated Chicken Breast
with Yogurt and Asian Spices


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano

“Yogurt has long been used in eastern cookery as a tenderizer and flavor
enhancer. Goat’s milk yogurt, if available, adds a distinctive tanginess
that works well with the spicy marinade. For chicken skin that’s cooked
through and crisp – without being burned – cover the breasts with an
inverted baking pan while you grill the skin side.”

Serves 4

Chicken:
1 cup goat’s milk yogurt, or
whole-milk yogurt, or
low-fat plain yogurt
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
1/8 teaspoon celery seeds
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
2 boneless chicken breasts, split

Sauce:
2 tablespoons olive oil
1/2 tablespoon minced garlic
1/2 cup diced red onion
1/2 cup peeled and diced cucumber
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
2 cups cored and chopped
tomatoes (1 pound)

1. In a nonreactive bowl, combine the yogurt with all the remaining ingredients except the chicken. Stir to blend well, add the chicken
breasts, and marinate, covered and refrigerated, at least 3 hours,
or overnight for richer flavor.
2. For the sauce, heat the olive oil in a medium saucepan over moderate
heat. Sauté the garlic, onion and cucumbers until softened, about 5
minutes. Stir in the curry, cumin, and cayenne. Add the tomatoes
and simmer until juicy, about 10 minutes.
3. Preheat a broiler grill, grill pan, or outdoor grill.
4. Remove the chicken from the marinade and set aside. Add 1/2 cup marinade to the tomato sauce. Bring to a boil, lower the heat, and
simmer 1 minute.
5. Purée the sauce in a blender or food processor. Strain through a sieve
into a nonreactive saucepan and season with 1/2 teaspoon salt. Keep
the sauce warm.
6. Cook the chicken breasts over a hot grill until cooked through but
still juicy, about 5 minutes a side. Alternatively, cook the chicken
breasts under a preheated broiler, 4 to 5 minutes a side.
7. Transfer the chicken breasts to a platter and serve with the
warm sauce.
 

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