Grilled Chicken Breasts Marinated In Yogurt

Recipe Ingredients

6		Boneless - skinless chicken breast halves
		Yogurt Marinade
1 teaspoon	5ml	Toasted and crushed cumin
		Seed
1/2 teaspoon	2.5ml	Red chile flakes
2 teaspoons	10ml	Roasted garlic
1/4 cup	23g / 0.8oz	Minced scallions - white part only
1 cup	237ml	Plain yogurt
1 teaspoon	5ml	Paprika
1 tablespoon	15ml	Fresh lemon juice
		Lemon Tarragon Vinaigrette
1/2 cup	118ml	Fresh lemon juice
1 teaspoon	5ml	Grated lemon zest
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Minced shallots
2 tablespoons	30ml	Minced fresh tarragon
2 teaspoons	10ml	Honey - (or to taste)
1/2 cup	118ml	Olive oil or - 1/2 cup
		Chicken stock defatted
		Kosher salt and freshly
		Ground white
		Pepper

Recipe Instructions

YOGURT MARINADE:

In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours.

LEMON-TARRAGON VINAIGRETTE:

In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate

THE CHICKEN:

Preheat the grill or stove top grill. Wipe any excess marinade from the chicken.

Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side.

While the chicken is cooking, heat the olive oil in a large saute pan and quickly saute the savory greens until just wilted.

Serve the chicken on top of the greens and drizzle with the vinaigrette to taste.

Recipe By: COOK'S CHOICE SHOW #CH1215

Source:
National Broiler Council

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