Cilantro Lime Yogurt-Marinated Grilled Chicken

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.

It’s healthful

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).

Bon Appetit!

Yogurt-Marinated Grilled Chicken

Yogurt-Marinated Grilled Chicken
4.5 from 2 votes
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Coriander-Lime Grilled Chicken

One of my favorite marinades for weeknight grilling, this vibrant green yogurt soak thoroughly pervades quick-cooking chicken breast cutlets. Start them a good 6 hours ahead for the biggest flavor payoff. Chicken cutlets grill in under 10 minutes.
Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author katiemorford

Ingredients

  • ½ cup (loosely packed) fresh cilantro leaves with tender stems attached
  • ½ cup plain yogurt
  • 1 tablespoon extra-virgin olive oil
  • 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
  • pounds boneless, skinless chicken breasts, patted dry and sliced into cutlets (see Note)
  • Olive oil spray (optional)

Instructions

  1. 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.

  2. 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.
  3. Preheat the grill for medium-high direct heat (400 to 450°F). Scrape the grates clean.
  4. 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.
  5. Let the chicken rest for 5 to 10 minutes. Slice into strips and serve with lime wedges, if desired.

Recipe Notes

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.  

 

Comments

06.29.2015 at 10:36 AM #

Cheryl

You’ve made one of my favorite summer recipes from the book! Thanks for sharing it with your community, Katie. I especially love that the marinade is a twofer… you can also use it with the shrimp with tomatillo salsa recipe 🙂

06.29.2015 at 10:36 AM #

katiemorford

It’s actually a three-fer. It’s so delicious, I’m using it as a face masque 🙂

06.29.2015 at 1:26 PM #

Miranda

Sounds good. Would it work well with Greek yogurt? That’s what I typically have on hand.

06.29.2015 at 1:26 PM #

katiemorford

I’d imagine that this will work fine with Greek yogurt. It will be a little on the thick side, so I might thin it a bit with a spash of milk or olive oil so that the marinade coats it nicely.

06.30.2015 at 11:20 AM #

Anne|Craving Something Healthy

Yogurt is my all-time favorite marinade! I love how beautiful it tenderizes chicken. Can’t wait to try this!

06.30.2015 at 11:20 AM #

katiemorford

Good point, Anne. It does help make the chicken tender, which is great especially when cooking chicken breasts, which can be dry since they’re so tender. Hope you enjoy!

07.01.2015 at 4:04 PM #

Jane

Could you make the yogurt mixture the night before? Or would it get too diluted?

07.01.2015 at 4:04 PM #

katiemorford

I don’t see why not. I would probably make the yogurt mix and get the chicken marinating the night before.

01.24.2016 at 3:55 PM #

ping

I tried this recipe but added potatoes, carrot, red onion and green beans with lime, salt, pepper and olive oil. The marinated chicken on top of those veggies, baked together and become 1 pot wonder. Easy and yummy, thanks for the recipe

01.24.2016 at 3:55 PM #

katiemorford

Your version sounds delicious! Thanks for sharing.

05.24.2017 at 7:54 AM #

Charles Narasi

Katie,
You can add one Thai chili pepper with the other ingredients
and also a teaspoon of freshly grated ginger to the marinade.
It would be awesome !!
Charlie Narasi

05.24.2017 at 7:54 AM #

katiemorford

Sounds like a great way to riff on the recipe. Thanks for the tip!

01.02.2019 at 4:57 AM #

Susan V

I have made this recipe several times for me and my family and everyone loves it!

01.02.2019 at 4:57 AM #

katiemorford

Thanks for the comment Susan. I’m so glad it’s been a success in your house! 🙂 Katie

06.01.2019 at 11:49 AM #

Gloria Corley

I am tired of grilling tough chicken even though it has marinated. I look forward to seeing if yogurt makes the chicken more tender!

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