I prepped this dish as part of August’s Daring Kitchen as my husband couldn’t eat the tumeric-spiced coconut curry meatballs that were the focus of the meal. Thank goodness I made enough chicken for all to try, because his “special” dish became one of the hits of the party.
When you make this for yourself, feel free to experiment with your spice blend (cumin, turmeric, saffron, coriander, chile pepper) and season with a heavy hand. The yogurt mellows everything out and the spices are subtle and delicate after cooking.
2 lbs. of boneless, skinless chicken breasts
1 quart of plain yogurt
1 tbs. of garlic powder
1/2 tbs. of onion powder
4 cloves of garlic, minced
juice of 3 lemons
4 tbs. of olive oil
1 tsp. of paprika
1 tsp. of black pepper
2 tsp. of salt
Cut each breast into thirds and place in a large tupperware. Add all other ingredients to chicken and stir well to combine. Cover and refrigerate overnight.
You can thread the chicken onto skewers and grill until cooked through, about 10 minutes per side. Or, if you don’t have access to a grill, line a cookie sheet with foil and top with a rack. Place chicken pieces on the rack and broil on high in the oven for 10 minutes per side. Serve with rice or naan bread and maybe a lazy salad.