I try to come up with dishes based on ingredients that I have on hand in the fridge and pantry. Typically before travels, I try to limit the groceries in stock and was looking through my slim pickings prior to our recent trip for ingredients to prepare chicken breasts for dinner. I had some Greek Yogurt, as well as some left over Chipotle Peppers in Adobe sauce and decided to give this combination a whirl! It was simple, but delicious!
The acid in the yogurt breaks down the protein to make it tender much like buttermilk would, but be sure not to leave it in the marinade too long or I think the chicken could get mushy. The yogurt keeps the chicken moist and adds a slightly sour twang. It tasted great with just the right amount of heat from the adobe sauce, which you could adjust to your liking. Greek yogurt is good for you too as it’s loaded with protien. It can have twice as much protein as regular yogurt. One cup of plain, low-fat conventional yogurt usually contains 5 to 10 grams of protein, where Greek yogurt averages about 13 to 20 grams of protein. Give this a try, it was great!
2 Chicken Breasts, skinless, boneless
1/2 Cup Greek Yogurt, plain
1 Tablespoon Chipotle Adobo Sauce (you could mine peppers as well)
1 Garlic Clove, pressed
1 teaspoon Cumin
Salt & Pepper, to taste
Combine the yogurt, chipotle sauce garlic and cumin in small bowl. Pound chicken breasts to even thickness and season with salt and pepper.
Place breasts into a heavy-duty ziploc plastic bag and coat evenly with yogurt sauce. Seal bag and toss to coat. Marinate for 2 hours, turning the bag occasionally.
Preheat grill and coat with nonstick cooking spray. Grill for 10 to 12 minutes or until cooked through, turning once. Allow to rest for five minutes or so before serving.
I held out a bit of marinade (don’t use if it has been in contact with raw chicken) and mixed it with about a teaspoon of mayo for a sauce.
We enjoyed the grilled chicken with simple couscous, sauteed vegetables and a cold tomato salad along with a refreshing Rose!