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Grilled Chicken with Yogurt Sauce

Grilled Chicken with Yogurt Sauce Grilled Chicken with Yogurt Sauce













Trans-fat Free, Low Carb


6 each chicken breast halves, boneless, skinless
¼ cup lemon juice
4 large garlic cloves
1 teaspoon salt
2 cups yogurt
2 tablespoons olive oil
2 teaspoons mint leaves
½ teaspoon black pepper
freshly ground
2 teaspoons cornstarch


Put chicken breasts in a single layer in a shallow glass baking dish .

Pour lemon juice over chicken.

Turn chicken twice to coat it well.

Use a mortar and pestle to crush garlic and salt to form a smooth paste.

In a separate bowl, whisk together garlic paste, yogurt, olive oil, mint and black pepper.

Pour yogurt mixture over chicken, turning chicken twice to coat it with the marinade.

Cover and marinate in refrigerator for 1 to 2 hours.

When ready to grill, remove chicken pieces from marinade; reserve marinade.

Grill chicken over medium heat for 5 to 7 minutes on each side (depending on thickness) until thoroughly cooked.

While chicken is grilling, transfer marinade to a small saucepan.

Cook over medium heat, stirring frequently, until mixture comes to a full boil.

Boil for 1 minute.

Remove pan from heat.

Dissolve cornstarch in 1 tablespoon cold water and stir it into the sauce.

Return pan to stove and cook for 1 minute over medium heat, stirring constantly, to thicken sauce.

Serve chicken hot, with warm yogurt sauce spooned over each serving.


* not incl. in nutrient facts

Add review





Followed the ingredients and directions exactly, and the result was fantastic, the chicken breasts were just cooked well, very juicy, yogurt sauce definitely enhanced the good flavor, definitely will make it again.

over 13 years ago

Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 35638% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 743mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 89g
Vitamin A 7% Vitamin C 14%
Calcium 18% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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