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Categories:
yogurt cider vinegar lemon juice garlic kosher salt cardamom pods cayenne pepper skinless tahini paste canola oil
Viewed: 73 - Published at: 4 years agoIngredients
- 1 cup plus 3 tablespoons plain nonfat Greek yogurt
- 1/4 cup cider vinegar
- 5 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 cardamom pods, lightly crushed
- 1/4 teaspoon cayenne pepper
- Four 6-ounce skinless, boneless chicken breasts
- 1/4 cup tahini paste
- 1 tablespoon canola oil, for brushing
Method
- In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne.
- Add the chicken breasts and turn to coat.
- Cover and refrigerate for 4 hours.
- Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice.
- Season with salt and pepper.
- Light a grill or heat a grill pan.
- Brush the grill grates or the pan with the canola oil.
- Remove the chicken from the marinade and shake off any excess.
- Grill the chicken breasts over moderate heat, turning once, until they are browned and cooked through, about 15 minutes.
- Transfer the chicken breasts to a cutting board and let them rest for 5 minutes.
- Slice the chicken into strips and serve with the tahini sauce.
