Yogurt and Lime Marinated Chicken Breasts with Cucumber Salsa

Yogurt and Lime Marinated Chicken Breasts with Cucumber Salsa

Simple Feast

Simple Feast

October 31st, 2017

https://simplefeast.com/chefscatalog

Yogurt and Lime Marinated Chicken Breasts with Cucumber Salsa

Serves 4
5 hours total time
40 minutes active time
Easy, Kid Friendly

For years, my wife and I had a condo in Playa del Carmen, Mexico. We loved the beach and the simple relaxed way of cooking. Every day we would make fresh salsa to eat with chicken, seafood, steak, vegetables or tortilla chips. The “salsa principle” applies to all kinds of cooking, including this dish.

Ingredients
Yogurt Marinade
1½ cup Greek yogurt
1 ½ tablespoons thinly sliced scallions, white and light green portion
1 tablespoon lime juice freshly squeezed
3 garlic cloves, smashed
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground caraway, optional
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 lime

4 boneless skinless chicken breast halves, with the tender still attached

Cucumber Salsa
½ large cucumber, peeled, seeded, and cut into ¼-inch dice
½ cup ¼-inch diced tomato
2 tablespoons thinly sliced scallion, white and light green portion
1 tablespoon finely chopped cilantro
1 teaspoon minced garlic
2 tablespoons safflower oil
1 ½ tablespoons lime juice, freshly squeezed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced jalapeño

Directions
For the Yogurt Marinade and Chicken
Combine all the marinade ingredients, except the lime in a medium bowl. Using a rasp grater, grate the lime zest into the bowl. Squeeze in the lime juice. Add the chicken breasts and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to overnight.

For the Cucumber Salsa
Combine the salsa ingredients in a serving bowl. Cover and refrigerate for 1 to 2 hours.

To Complete
Remove the chicken breasts from the marinade, leaving them lightly coated with the marinade. Put in a baking dish. (They should not be touching.) Let the chicken come to room temperature before cooking.

Position an oven rack on the second rung down from the top and set the oven to broil.

Dry any excess liquid in the baking dish.

Broil the chicken on the first side for 8 minutes. Turn over the chicken and cook on the second side, moving around as needed for even cooking until the juices run clear, about 8 minutes. Remove from the oven and let rest for 10 minutes.

Slice the chicken on the diagonal and, using a slotted spoon, serve some salsa on the side.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 4 boneless skinless chicken breast halves, with the tender still attached
  • 1½ cup Greek yogurt
  • 3 ½ tablespoons thinly sliced scallions, white and light green portion
  • 2 1/2 tablespoon lime juice freshly squeezed
  • 1 lime
  • 3 garlic cloves, smashed plus 1 teaspoon minced
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground caraway, optional
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • ½ large cucumber, peeled, seeded, and cut into ¼-inch dice
  • ½ cup ¼-inch diced tomato
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons safflower oil
  • 1 tablespoon minced jalapeño
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