Easy Masala Chicken Breasts

🧂 Ingredients

• 5 chicken breasts

  boneless and skinless
• for marinade:
• 1 1/2 cups yogurt

  Whole Milk (do not use Greek style)
• 3 limes

  juiced
• 1/2 red onion

  roughly chopped
• 2-3 cloves garlic

  peeled
• 1 chili pepper, seeded and roughly chopped

  (choose type and heat preference)
• 1/4 cup cilantro leaves
• 1 tablespoon vegetable oil
• 1 tablespoon garam masala
• 2 1/2 teaspoons cumin powder
• 1 1/2 teaspoons salt

Instructions

• 1 Place marinade ingredients in a food processor and puree into a smooth mixture.
  Taste for salt content, made any adjustments as needed.
• 2 Place chicken breasts into a resealable plastic bag or large glass dish. Pour
  marinade over top and turn to coat. Seal bag or cover dish with plastic wrap and
  place into refrigerator for 4-6 hours.
• 3 Preheat grill for medium high heat.
• 4 Remove chicken from marinade and place on the grill. Cook for 7-9 minutes per
  side or until internal temperature at thickest part of breast reaches 165
  degrees F. Adjust heat as needed.
• 5 Once cooked through, remove from heat and let meat rest for a few minutes. Serve
  whole or slice and serve with your favorite sides.
• 6 For faster cooking, flatten the chicken breasts. Place one breast at a time
  between two pieces of plastic. Using the smooth side of a kitchen mallet, gently
  strike the chicken breasts from the center, moving outward to create a uniform
  thickness of 3/4". Marinate and grill as directed.

Nutrition Info