Grilled Chicken with Yogurt

  • Active Time 15m
  • Total Time 24h 15m

Makes 6 servings


  • For the Marinade:
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon coriander
  • Juice of 1 lemon
  • 1 tablespoon minced fresh mint
  • 1 cup plain low-fat yogurt

  • 3 boneless, skinless chicken breasts, halved
  • For the Sauce:
  • 1/2 cucumber, peeled, seeded and coarsely grated, about 1/3 cup
  • 1 tablespoon chopped fresh mint
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1 cup plain low-fat yogurt
  • Salt
  • Fresh mint, for garnish

Companion recipe: Homemade Yogurt


In a baking dish, mix all of the marinade ingredients. Place the chicken breasts in the marinade, turning once to coat both sides of the chicken. Cover and refrigerate for 24 hours.

In a small bowl, combine all of the sauce ingredients. Add salt to taste. Cover and chill until ready to use.

Remove the chicken from the marinade and grill until done, about 4 minutes per side.

Place a generous serving of the sauce on each dinner plate, top with a chicken breast and garnish with a fresh sprig of mint. Serve at once, with a dollop of homemade yogurt (recipe follows).

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5571

nutrition information per serving

171 calories; 2g total fat; 72mg cholesterol; 113mg sodium; 6g carbohydrates; 0g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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