Middle Eastern-Inspired Chicken with Tahini Sauce
Middle Eastern-Inspired Chicken with Tahini Sauce
Ingredients
1 cup plus 3 tablespoons plain nonfat Greek
yogurt
1/4 cup cider vinegar
5 tablespoons fresh lemon juice
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
2 cardamom pods, lightly crushed
1/4 teaspoon cayenne pepper
Four 6-ounce skinless, boneless chicken
breasts
1/4 cup tahini paste
1 tablespoon canola oil, for brushing
Directions
In a large bowl, whisk 1 cup of the yogurt
with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the
minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the
cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and
refrigerate for 4 hours.
Meanwhile, in a small bowl, whisk the
tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt
and lemon juice. Season with salt and pepper.
Light a grill or heat a grill pan. Brush
the grill grates or the pan with the canola oil. Remove the chicken from the
marinade and shake off any excess. Grill the chicken breasts over moderate
heat, turning once, until they are browned and cooked through, about 15
minutes. Transfer the chicken breasts to a cutting board and let them rest for
5 minutes. Slice the chicken into strips and serve with the tahini sauce.
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