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 jalapeΓ±o peppers, chopped
ΒΎ cup olive oil
Β½ cup packed fresh cilantro leaves
Β½ cup packed fresh Italian parsley leaves
Β½ cup packed fresh mint leaves
1Β½ teaspoons kosher salt
ΒΎ teaspoon cracked black pepper
Β½ teaspoon grated fresh ginger
Β½ teaspoon ground cumin
1ΒΌ pounds boneless, skinless chicken breasts
ΒΎ cup plain Greek yogurt
Β½ cup seeded and chopped English cucumber
1. Prepare outdoor grill for direct grilling over medium-high heat. In blender, purΓ©e Β½ the garlic, jalapeΓ±o, 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, purΓ©e yogurt, cucumber, and remaining Β½ the garlic, Β½ teaspoon salt and reserved herb mixture. Makes about 1β cups.
3. Place chicken on hot grill rack; cook 16 minutes or until internal temperature reaches 165Β°, turning 3 times. Slice chicken; serve topped with yogurt sauce.
Approximate nutritional values per serving (5 ounces chicken, β
cup sauce): 572 Calories, 46g Fat (8g Saturated), 85mg Cholesterol, 813mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 34g Protein