You are here

Chicken Breasts With Afghani Yogurt Marinade

Gadget.Cook's picture
  Plain yogurt 3⁄4 Cup (12 tbs)
  Onion 1 Small, coarsely chopped
  Parsley 1⁄2 Cup (8 tbs), chopped
  Garlic 4 Clove (20 gm), crushed through a press
  Freshly squeezed lemon juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Paprika 1 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Skinless boneless chicken breasts 24 Ounce (4 breasts, about 6 ounces each)

Place all ingredients, except chicken, in blender or food processor and mix until smooth.
Pour into a baking dish.
Add chicken; cover dish and refrigerate at least 4 hours, turning chicken occasionally.
Season grill grates; preheat on HI for 5 minutes, then reduce to appropriate cook setting.
Grill chicken 25 to 35 minutes, or until cooked through, turning every 5 minutes.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1138 Calories from Fat 282

% Daily Value*

Total Fat 32 g49%

Saturated Fat 8.4 g41.8%

Trans Fat 0.2 g

Cholesterol 416.7 mg138.9%

Sodium 2493.3 mg103.9%

Total Carbohydrates 41 g13.5%

Dietary Fiber 9.2 g37%

Sugars 15.3 g

Protein 169 g337.2%

Vitamin A 164% Vitamin C 138.3%

Calcium 51.3% Iron 72.2%

*Based on a 2000 Calorie diet

Chicken Breasts With Afghani Yogurt Marinade Recipe