Chili-Lime Grilled Chicken with Cucumber-Mint Sauce
Course: Main Course
Servings: 4
Ingredients
4boneless skinless chicken breasts, or 4-6 boneless chicken thighs
Marinade ingredients:
1/4cupolive oil
1Tbsp.apple cider vinegar
2tsp.chili powder
1tsp.garlic powder
1tsp.onion powder
1tsp.kosher salt
1/4tsp.black pepper
2Tbsp.fresh lime juice
For the cucumber-mint sauce:
1mediumcucumber
2cupsplain yogurt
1tsp.ground cumin
2clovesgarlic, minced
2Tbsp.fresh mint or cilantro, chopped
For serving, optional:
Lime wedges
Fresh cilantro
Cucumber mint sauce (recipe included)
Soft flatbread/naan
Instructions
For the chili-lime grilled chicken:
Whisk together marinade ingredients in a large bowl. Add chicken and toss to combine evenly with marinade mixture. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
When ready to cook, preheat grill to medium-high. Arrange chicken pieces on hot grill, then discard marinade.
Grill for 6-10 minutes on each side, or until cooked through. Serve with lime wedges and cilantro, if desired.
For the cucumber-mint sauce:
Peel cucumber and finely grate over a paper towel to soak up excess moisture. In a bowl, stir yogurt, cumin, garlic, and cilantro or mint leaves. Cover and refrigerate at least 30 minutes before serving, to allow flavors to marinade.
Spoon over grilled chicken or serve on the side.
Notes
Grilled chicken adapted from Recipe Critic | Cucumber sauce adapted from Epicurious