Ingredients
Marinade
| 3/4 cup | (175 ml) | plain yogurt |
| 1 1/2 tsp | (7 ml) | garam masala spice |
| 1/2 tsp | (2 ml) | ground turmeric |
| 3 | cloves garlic, minced | |
| 1 tbsp | (15 ml) | finely grated ginger |
| 1/4 tsp | (1 ml) | salt |
| freshly ground pepper |
Chicken
| 1 lb | (500 g) | boneless, skinless chicken breast |
| 1/4 tsp | (1 ml) | salt |
| 1/4 tsp | (1 ml) | cayenne pepper |
| 3 tbsp | (45 ml) | lemon juice, about 1 lemon |
Peach Salsa
| 2 | large peaches, pitted and cut into 1/2-inch (1 cm) pieces | |
| 2 tbsp | (30 ml) | finely chopped red pepper |
| 2 tbsp | (30 ml) | finely chopped red onion |
| 1/4 tsp | (1 ml) | red chili flakes |
| 1/4 tsp | (1 ml) | salt |
| 2 tbsp | (30 ml) | lime juice |
| 1 tbsp | (15 ml) | finely chopped fresh coriander or parsley |
Directions
Marinade
- In a medium bowl, stir together yogurt with garam masala, turmeric, garlic, ginger, salt, and pepper.
Chicken
- Place chicken in a dish, just large enough to hold it.
- Using a sharp knife, make a few shallow slashes in each piece of chicken to allow marinade to penetrate. Sprinkle with salt and cayenne. Sprinkle lemon juice, ensuring it gets into slashes.
- Pour yogurt marinade over chicken, turning to coat.
- Cover, refrigerate, and marinate for at least 2 hours, perferably overnight.
Peach Salsa
- Place chopped peaches in a bowl along with red pepper, red onion, chili flakes, and salt; stir. Add lime juice and coriander. Refrigerate if not using right away.
Grilling
- Grease grill and preheat barbecue to medium-high. Remove chicken from yogurt mixture, leaving any yogurt clinging to it. Place on grill.
- Barbecue for 10-13 minutes, turning occasionally, brushing frequently with leftover marinade and moving to a cooler side of the grill, if necessary. Cook until chicken is cooked through or a meat thermometer inserted into the thickest part of the chicken reads and internal temperature of 165F (74C).
- Serve with peach salsa and other desired vegetables.