Chicken Breasts Marinated In Yogurt & Grilled
Ingredients
- 1 ts toasted and crushed cumin seed
- 1/2 ts red chile flakes
- 2 ts roasted garlic
- 1/4 c minced scallions, -- white part only
- 1 c plain yogurt
- 1 ts paprika
- 1 TB fresh lemon juice
- 6 boneless, skinless chicken
- 6 breast halves
- 6 Lemon-Tarragon Vinaigrette:
- 1/2 c fresh lemon juice
- 1 ts grated lemon zest
- 2 TB white wine vinegar
- 1 TB minced shallots
- 2 TB minced fresh tarragon
- 2 ts honey -- (or to taste)
- 1/2 c olive oil or -- 1/2 cup
- 1/2 c defatted chicken stock
- 1/2 c Kosher salt and freshly
- 1/2 c ground white pepper
Instructions
- In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours. In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender.
- Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times with hand blender.
- The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Makes approximately 2 cups.
- Preheat the broiler or stove top grill. Wipe any excess marinade from the chicken.
- Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. While the chicken is cooking, heat the olive oil in a large saute pan and quickly saute the savory greens until just wilted.
- Serve the chicken on top of the greens and drizzle with the vinaigrette to taste.