Grilled Chicken Breasts In Spiced Yogurt
- 2 1/4 C. plain yogurt (18 oz; preferably whole-milk)
- 3 Tbs. olive oil
- 2 1/2 Tbs. fresh lemon juice
- 2 tsp. salt
- 1 Tbs. chili powder
- 3/4 tsp. ground cumin
- 3/4 tsp. ground coriander
- 3/4 tsp. black pepper
- 1/4 tsp. cinnamon
- 6 skinless boneless chicken breast halves (2 1/4 to 2 1/2 lb total)
- 1 C. small fresh mint leaves
- 2 Tbs. minced shallot
Whisk together 1 C. yogurt, 2 Tbs. oil, 1 Tbs. lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes. While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. While grill is heating, whisk together remaining 1 1/4 C. yogurt and 1 1/2 Tbs. lemon juice and salt to taste. Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter. Toss together mint, shallot, and remaining Tbs. oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.
Note: If you aren't able to grill outdoors, chicken can be cooked in a hot lightly oiled well-seasoned large ridged grill pan over moderate heat.