Grilled Spicy Herb Chicken with Cucumber-Garlic Yogurt Sauce
Prep: 10 minutes plus marinating Grill: 16 minutes Serves: 4
4 garlic cloves, coarsely chopped
2 small jalapeño peppers, chopped
¾ cup olive oil
½ cup packed fresh cilantro leaves
½ cup packed fresh Italian parsley leaves
½ cup packed fresh mint leaves
1½ teaspoons kosher salt
¾ teaspoon cracked black pepper
½ teaspoon grated fresh ginger
½ teaspoon ground cumin
1¼ pounds boneless, skinless chicken breasts
¾ cup plain Greek yogurt
½ cup seeded and chopped English cucumber
1. Prepare outdoor grill for direct grilling over medium-high heat. In blender, purée ½ the garlic, jalapeño, oil, cilantro, parsley, mint, 1 teaspoon salt, black pepper, ginger and cumin; reserve 2 tablespoons. Rub chicken with remaining herb mixture; cover and refrigerate 30 minutes.
2. In blender, purée yogurt, cucumber, and remaining ½ the garlic, ½ teaspoon salt and reserved herb mixture. Makes about 1⅓ cups.
3. Place chicken on hot grill rack; cook 16 minutes or until internal temperature reaches 165°, turning 3 times. Slice chicken; serve topped with yogurt sauce.
Approximate nutritional values per serving (5 ounces chicken, ⅓ cup sauce): 572 Calories, 46g Fat (8g Saturated), 85mg Cholesterol, 813mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 34g Protein