Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves (minced)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 7-ounce container 2% Greek yogurt
- 2 teaspoons lemon juice
- 2 garlic cloves (finely minced)
- 1/8 teaspoon kosher salt
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Place chicken breasts in a Ziploc bag and pound to an even thickness of about ½ inch. Set aside.
- In a medium bowl, mix olive oil and lemon juice; whisk in garlic and spices until combined.
- Pour marinade over chicken in the bag and massage to coat evenly. Refrigerate for at least 1 hour or overnight.
- For the sauce, combine Greek yogurt with minced garlic, lemon juice, and salt in a small bowl; refrigerate until serving.
- Preheat grill to medium-high heat; grill chicken for about 3 minutes on each side until cooked through (internal temperature of 165°F).
- Let rest for 5 minutes before slicing thinly across the grain. Serve with garlic yogurt sauce and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 chicken breast (about 140g)
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 75mg