Cilantro Lime Yogurt-Marinated Grilled Chicken
Do yourself a favor and make this. It’s just the sort of recipe we all need in our lives (unless you happen to be a raw foodist, vegetarian, or suffer from a cilantro allergy). Here’s why:
It’s “weeknight supper” easy
The marinade gets whirled in a food processor and left to do its business on the chicken.
Lean, mean, protein-rich chicken breasts along with good-for-you yogurt, olive oil, garlic, herbs, and spices, what’s not to love?
It’s plainly delicious
Marinating in yogurt makes for some kind of tender chicken punctuated with a trace of garlic, lime, and cilantro. Lip smacker.
The recipe comes by way of Cheryl Sternman Rule’s new cookbook, Yogurt Culture, which I talked about last week (along with a tutorial on making yogurt). In addition to her book, Cheryl has an entire website devoted to yogurt, which is worth a peek (unless you happen to be a raw foodist, a vegan, or suffer from a yogurt allergy).
Coriander-Lime Grilled Chicken
- ½ cup (loosely packed) fresh cilantro leaves with tender stems attached
- ½ cup plain yogurt
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons ground coriander
- 1/2 small lime, plus (optional) lime wedges for serving
- 1 clove garlic, coarsely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1½ pounds boneless, skinless chicken breasts, patted dry and sliced into cutlets (see Note)
- Olive oil spray (optional)
In a food processor, combine the cilantro, yogurt, oil, coriander, juice of the 1/2 lime, garlic, salt, and pepper and puree until smooth, stopping the machine a few times to scrape down the sides.
Place the chicken in a gallon-size zip-top bag. Pour the marinade over the chicken, squeeze out any excess air, and seal the bag. Refrigerate flat for 6 hours (a bit longer is fine), flipping and massaging the bag a few times if you think of it. Remove the chicken from the refrigerator 20 minutes before grilling.
Preheat the grill for medium-high direct heat (400 to 450°F). Scrape the grates clean.
Transfer the cutlets to a baking sheet, letting the marinade drip away. (Discard the marinade, but do not pat the cutlets dry.) Coat both sides of the cutlets with olive oil spray, if desired. Grill, turning once, until deeply marked and cooked through, 8 to 10 minutes total.
Let the chicken rest for 5 to 10 minutes. Slice into strips and serve with lime wedges, if desired.
Note: To make the cutlets, press your palm on top of each, and carefully slide a knife parallel to the cutting board, dividing each breast into two thinner cutlets.
Excerpted from Yogurt Culture, © 2015 by Cheryl Sternman Rule. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.