Middle Eastern Grilled Chicken

Middle Eastern Grilled Chicken

 While we may be saying goodbye to barbecue season, there's still time to whip up these Middle Eastern Grilled Chicken breasts before the snow buries our barques. Tender, juicy and marinated with fat free organic yogurt, these chicken breasts make for a tasty meal any day of the week.

Ingredients:

2 cups of plain fat free organic yogurt

2 tablespoons dried cumin

1/4 cup of chopped cilantro stems (only)

1 teaspoon ground saffron

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1 full garlic finely diced

2 tablespoons lemon juice

The night before, combine the ingredients into a bowl. Mix well and then cover the chicken (I used breasts this time).

Let it sit overnight in a

covered marinating vessel in the fridge. Grill and serve! If you don't have access to a BBQ, bake in the over at 350 degrees for 30 to 60 minutes, depending on the thickness of the meat and the make of your oven.

Serve with a side of steamed (or grilled) green beans or asparagus, and homemade organic fries.

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Marc Borenstein
Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.