Monday, March 5, 2012
Spicy Ginger Chicken with Cool Cucumber Yogurt Sauce
Spicy Ginger Chicken Marinade:
* The leftover chicken makes a killer sandwich the next day with mayo and more cilantro.
2-3 boneless skinless chicken breasts, for marinating
1 small tub (usually 5.3 oz) Greek yogurt (preferably whole or 2% Fage brand)
1 chunk gresh ginger, at least 1 tablespoon when grated or chopped, or more for more kick
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon sea salt or kosher salt
small handful of fresh mint, roughly chopped
2-3 small shallots, chopped
big handful fresh cilantro, chopped plus extra for garnish
2 smashed garlic cloves
zest of one lime
Mix the yogurt with the ginger, cumin, cayenne pepper, salt, herbs, shallots, garlic and lime zest. Place chicken breasts in a large ziploc or medium tupperware and cover with marinade, being sure to turn to coat and really piling on the mixture to give them a good soaking. Refrigerate at least 4 hours or overnight.
Preheat your broiler oven. Remove the chicken from the marinade and scrape off excess (don't be tempted to leave large hunks clinging onto the chicken - it will only burn.) Season the tops lightly with salt and pepper. Grease a pan with a rack in it, place breasts on the rack and put in the oven. Check starting at 8 minutes - breasts are done when the edges are JUST beginning to char and the thin veil of marinade on the meat has completely lost its glossy wetness and become a chalky, dull white. They're not pretty to look at but they're delicious to eat. Conversely you can just bake them on a cookie sheet (sprayed with nonstick spray) at 400 for 15 minutes until cooked through. Let rest for 5 minutes before serving. Serve with cucumber yogurt sauce, following, and garnish with additional cilantro.
Cucumber Yogurt Sauce:
* You can make this hours ahead or even the day before with good results. The mixture will look a bit watery and sad - just stir it together and remind yourself looks aren't everything.
1 small tub whole or 2% Greek yogurt, NOT fat free
1 handful of fresh mint, rough chopped
1 large handful cilantro, rough chopped
1 medium cucumber, seeds scraped and discarded then finely chopped
1/2 teaspoon coarse salt
juice of 1/2 lime
lime zest, optional for more zing
Mix alltogether and let sit for at least 30 minutes in the fridge before serving. Spoon over hot chicken when dishing, or serve alongside for people to serve themselves.