Ingredients
1lbchicken breasts,(2 pieces) boneless, skinless, cut in half lengthwise
1tbspextra-virgin olive oil
1medium lemon,juiced
3clovesgarlic,minced
1tspcumin
1tspsmoked paprika
¼tspturmeric
¼tspcurry powder
⅛tspcinnamon
pinchred pepper flakes
1tspkosher salt
freshly ground black pepper,to taste
7oz2% Greek yogurt,(1 container) such as Fage
2tsplemon juice
2clovesgarlic,finely minced
1/8tspkosher salt
parsley,chopped, for garnish
Preparation
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
Place pounded chicken breasts back into the bag and set aside.
In a medium bowl, combine the olive oil and lemon juice. Whisk until combined.
Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt, and black pepper, and whisk again.
Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, or overnight.
In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice, and salt. Stir to combine and refrigerate until ready to use.
Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill for an additional 3 to 4 minutes.
Allow the chicken to rest for 5 minutes, then slice it thinly across the grain.
Top each breast with 2 tablespoons of sauce and a sprinkle of parsley. Serve.
