Indian spices and tandoori cooking inspired this one. The spicy, yogurt-based marinade tenderizes skinless chicken breasts to perfection. They cook up so tender you won’t even need a knife.
Recipe information
Yield
feeds 6 to 8
Ingredients
The Marinade
2
1
1
1
2
2
1
1
1
1
1
1
1
The Chicken
4
The Topping
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Mix together, in order, the yogurt, ginger, garlic, lime juice, paprika, salt, cinnamon, cumin, coriander, pepper, allspice, mustard seeds, and honey. Set aside. Make slits 3 to 4 1/2 inches long on the top side of each chicken breast. Spread the breasts out in a shallow nonreactive pan. Cover with the marinade, and marinate at least overnight—they just get better and better the longer you soak them—even up to 48 hours.
Step 2
Make the topping. Swirl the olive oil into a skillet and heat over medium-high. Toss in the onion and pepper strips and cook til soft, seasoning them with a pinch of salt and pepper; then add 1/2 cup of the Mutha Sauce. Cook a little longer, til thickened. Set aside.
Step 3
Build a medium coal bed in your grill. Position the breasts—top side down first—and grill for 5 to 6 minutes. Then flip them over and cook them for another 5 to 6 minutes, or til done. Brush with the remaining Mutha Sauce right before taking them off the grill. This gives them a nice rosy finish.
Step 4
Mound a spoonful of the topping on each breast, sprinkle with cilantro, and serve.