Ingredients
- Marinade:
- 18 oz. plain, low-fat yogurt
- 2 Tbsp. olive oil
- 2½ Tbsp. lemon juice
- 1 tsp. salt
- 1 Tbsp. chili powder
- ¾ tsp. cumin
- ¾ tsp. coriander
- ¾ tsp. pepper
- ¼ tsp. cinnamon
- Chicken:
- 6 skinless, boneless chicken breasts
- 1 clove garlic, crushed
- 1 cup fresh mint leaves, chopped
- 2 Tbsp. minced shallot
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together marinade ingredients and divide, setting half aside. In one half, marinate chicken and garlic in refrigerator (1-12 hours). Store the reserved marinade covered in the refrigerator while chicken marinates.
- Heat grill to medium. Remove chicken from marinade and discard. Grill chicken, turning once, until it reaches a minimum internal temperature of 165ºF (12-15 minutes).
- Toss together mint and shallot. Drizzle chicken with reserved, unused marinade and top with mint mixture.