Yes, here I am going on about mint and chicken again but a friend shared this recipe with me a while back and I love it! The yogurt marinade makes the chicken so tender! The taste is wonderful and the recipe is..simple! I wish I had a barbecue for recipes like this!
4 chicken breast halves, boneless and skinless
1 cup plain yogurt
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Zest of one lemon, minced
1/4 cup chopped fresh mint leaves
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse salt
In a tupperware just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover, shake well and let marinade in the refrigerator at least 8 hours, preferably 24 hours. I marinaded them for 24 hours.
Preheat a frying pan on medim to high heat and place the chicken breasts. Turn over several times as you fry them. I fried for about 10 to 12 minutes because the breasts I had were thin.
Serve drizzled with the remaining liquid.
Enjoy! Xxxx Natascha
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