5.0
(79)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
Step 2
In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
Step 3
Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
Step 4
In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
Step 5
Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
Your folders
eatingwell.com
5.0
(4)
Your folders
internationalcuisine.com
5.0
(1)
30 minutes
Your folders
foodnetwork.com
5.0
(6)
1 hours
Your folders
fodmapeveryday.com
3.8
(10)
12 minutes
Your folders
jamiegeller.com
15 minutes
Your folders
100daysofrealfood.com
5.0
(6)
Your folders
epicurious.com
4.0
(57)
22
Your folders
halfbakedharvest.com
4.4
(97)
30 minutes
Your folders
mccormick.com
16 minutes
Your folders
greensnchocolate.com
12 minutes
Your folders
soomfoods.com
5.0
(5)
Your folders
thelemonbowl.com
4.5
(21)
10 minutes
Your folders
allrecipes.com
4.5
(15)
20 minutes
Your folders
yourhomebasedmom.com
5.0
(1)
20 minutes
Your folders
asimplepantry.com
5.0
(4)
20 minutes
Your folders
cooking.nytimes.com
Your folders
unicornsinthekitchen.com
5.0
(7)
Your folders
gourmettraveller.com.au
50 minutes
Your folders
bojongourmet.com