Best 4 Grilled Chicken Breast With Yogurt And Cucumber Sauce Recipes
Grilled chicken is a versatile dish that can be enjoyed in many different ways. This recipe for grilled chicken breast with yogurt and cucumber sauce is a healthy and flavorful option that is perfect for a summer cookout or a light weeknight meal. The chicken is marinated in a simple mixture of yogurt, lemon juice, garlic, and herbs, then grilled until tender and juicy. The yogurt and cucumber sauce is a cooling and refreshing condiment that perfectly complements the grilled chicken. In addition to the main recipe, this article also includes recipes for a variety of sides that can be served with grilled chicken, such as grilled vegetables, roasted potatoes, and a simple green salad.
**Introduction:**
* Grilled chicken breast, marinated in yogurt, lemon juice, garlic, herbs, and spices, is juicy, succulent, and bursting with flavor.
* Yogurt and cucumber sauce, with its cooling and refreshing flavors, perfectly complements the grilled chicken.
* Additional recipes: Grilled vegetables, roasted potatoes, and a simple green salad to complete your meal.
GRILLED CHICKEN BREAST WITH YOGURT AND CUCUMBER SAUCE
This is a recipe for the barbecue from Coup de Pouce. Something easy that doesn't need to marinade.
Provided by Boomette
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix yogurt, green onions, mint, cumin, salt and 1/8 teaspoon of pepper. Pour half the sauce in a bowl and set aside. Add cucumber to the remaining sauce and stir. Set aside.
- Sprinkle the chicken breasts with remaining pepper. Set the barbecue to medium heat. Put the chicken breasts on an oiled grill of the barbecue and cook, without closing the cover, 12 to 15 minutes or until it's not pink inside. (flip them and brush with the sauce without cucumber at mid-cooking; discard remaining of this sauce). Serve with the sauce with cucumber.
Nutrition Facts : Calories 179.6, Fat 5.2, SaturatedFat 2, Cholesterol 83.5, Sodium 312.7, Carbohydrate 4.5, Fiber 0.4, Sugar 3.4, Protein 27.6
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
GRILLED CHICKEN BREASTS IN SPICED YOGURT
An easy Grilled Chicken Breasts recipe
Categories Chicken Marinate Low Carb Quick & Easy Yogurt Mint Spice Summer Grill/Barbecue
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
- While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
- Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
- Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.
GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA
You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.
Provided by David Tanis
Categories lunch, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
- Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
- Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
- Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
Tips:
- To ensure even cooking, use a meat mallet to pound the chicken breasts to an even thickness. This will also help tenderize the chicken.
- For a more flavorful marinade, add herbs and spices to the yogurt mixture. Some good options include garlic powder, paprika, cumin, and coriander.
- If you don't have a grill, you can also cook the chicken breasts in a grill pan over medium heat.
- To make the cucumber sauce ahead of time, simply combine all the ingredients in a bowl and refrigerate for up to 2 days.
- Serve the grilled chicken breasts with the cucumber sauce, rice, and your favorite vegetables.
Conclusion:
This grilled chicken breast recipe with yogurt and cucumber sauce is a healthy and delicious meal that's perfect for a summer cookout. The chicken is juicy and flavorful, and the cucumber sauce is refreshing and tangy. This dish is also easy to make, so it's perfect for a busy weeknight meal.
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