Grilled Yogurt Chicken With Cucumber Salad Recipe

Name: Grilled Yogurt Chicken With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boned, skinned chicken breast halves (about 1 1/2 lbs.); 1 1/4 cups plain whole-milk yogurt; 1 1/4 teaspoons ground cumin; 1 teaspoon fresh lemon juice; About 3/4 tsp. kosher salt; 1/2 teaspoon red chile flakes; 1/4 teaspoon ground turmeric; About 1 tbsp. vegetable oil; 1 English cucumber, cut into 1/4-in. dice; 2 tablespoons minced shallot (1 medium); 1/4 cup chopped fresh mint leaves; Freshly ground black pepper

Servings: persons

4 boned, skinned chicken breast halves (about 1 1/2 lbs.)
1 1/4 cups plain whole-milk yogurt
1 1/4 teaspoons ground cumin
1 teaspoon fresh lemon juice
About 3/4 tsp. kosher salt
1/2 teaspoon red chile flakes
1/4 teaspoon ground turmeric
About 1 tbsp. vegetable oil
1 English cucumber, cut into 1/4-in. dice
2 tablespoons minced shallot (1 medium)
1/4 cup chopped fresh mint leaves
Freshly ground black pepper

1
Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working 2 at a time, arrange chicken between layers of plastic wrap. With a meat mallet or rolling pin, pound meat to an even thickness of 1/4 in.
2
Prepare a grill for direct high heat (about 500u00b0; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). If using charcoal, spread half-lit coals in firegrate, top with cooking grate to preheat, and let heat build to high.
3
In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes, and turmeric. Set aside 1/2 cup yogurt mixture. Add chicken to bowl, flip to coat on both sides, and let sit at room temperature 10 minutes. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.
4
Using metal tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3 to 4 minutes. Turn over, cover, and cook 2 to 3 minutes more. Transfer to a clean plate and season with salt.
5
In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt and pepper to taste. Serve chicken with cucumber salad.
6
Note: Nutritional analysis is per serving.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boned, skinned chicken breast halves (about 1 1/2 lbs.), 1 1/4 cups plain whole-milk yogurt, 1 1/4 teaspoons ground cumin, 1 teaspoon fresh lemon juice, and more.

Yes, Grilled Yogurt Chicken With Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Yogurt Chicken With Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions