Chicken Breast Marinated in Yoghurt And Grilled with Trop

1 servings

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Chicken Breast Marinated in Yoghurt And Grilled with Trop Ingredients

Marinade	; diced
1 ts Roasted and crushed cumin	1 Red chilli; chopped
1/2 ts Red chilli flakes	1/2 Cucumber; peeled, seeded and
2 ts Roasted garlic	; diced
1/4 c Minced scallions; white part	1 Roasted red pepper; diced
1 c Greek yoghurt	Rice wine vinegar
1 ts Paprika	Olive oil
1 ts Fresh lemon juice	Lemon juice
Salsa	1 ts Sugar
3 Spring onions; diced	A little chopped coriander
1 Hard mango; peeled, stoned	4 Chicken breasts; skinned and

Instructions for Chicken Breast Marinated in Yoghurt And Grilled with Trop

Marinade: Take the Greek yoghurt and pour it into a bowl. Add the ground cumin, 1/2tsp paprika, dried chilli, lemon juice, salt, pepper and the scallions with the roasted garlic (roast garlic is made by placing a clove in the oven until it naturally pops out of its skin). Give all of these ingredients a stir so that they are mixed well. Place the breasts in the marinade and leave for at least 4 hours or preferably overnight. Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red pepper and a dash of lemon juice in a bowl. Mix well, add some salt and pepper, sugar, coriander and some olive oil and mix again. Take a chicken breast, removing excess marinade and place on the griddle. The breast should be nicely marked on each side. Reduce the heat and cook the chicken through well for 12-15 minutes. You can transfer the breasts to the oven to finish cooking if a griddle is not available. To finish, pop the chicken on a dish and add the salsa. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized