- 2 cloves garlic
- 1 small yellow onion, coarsely chopped
- 1 cup low-fat plain yogurt
- 2 Tbsp fresh lemon juice
- 1 Tbsp curry powder
- 1 tsp sweet Hungarian paprika
- 1/4 tsp ground cinnamon
- 8 boneless, skinless chicken breasts
- Canola oil
In the bowl of a food processor fitted with the blade attachment, add garlic, onion, yogurt, lemon juice, a large pinch of salt, curry powder, paprika, and cinnamon, and pulse to combine. Pour over chicken and stir well. Cover and refrigerate for up to 4 hours. Remove from refrigerator 30 minutes before cooking. Prepare a grill for indirect-heat cooking over medium-high heat.
Lightly rub grill grate with canola oil. Remove chicken from marinade and place on cool side of grill. Discard marinade. Cover and cook until an instant-read thermometer inserted into the thickest part of breast reads 165°, 20-25 minutes, transfer to hot side of grill in last 7 minutes.
Transfer to a platter, let rest 5 minutes, and serve.
Per 1 svg: cal.: 170; total fat: 3.5g (sat. fat; 1g); sodium: 80mg; total carb.: 5g; dietary fiber: 1g; sugar: 3g; protein: 29g