Yogurt and Spice Marinated Chicken With Grapefruit Relish

Name: Yogurt and Spice Marinated Chicken With Grapefruit Relish
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/4 cup nonfat plain yogurt; 3 tablespoons lime juice, divided; 2 teaspoons olive oil; 2 teaspoons minced garlic; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon salt, divided; 1 lb chicken breast, cutlets boneless, skinless, thinly sliced; 2 cups grapefruit sections, jarred, drained; 1 small red onion, minced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon honey; 1/2-1 jalapeno pepper, seeded and finely chopped, to taste; ground black pepper

Submitted by Chef mariajane

"Yogurt can be so much more than what's for breakfast. As the base for a marinade, it does wonder for a piece of chicken, fish or meat, and because plain, non-fat yogurt is only mildly acidic, it is especially well suited for marinating delicate foods. This yogurt spice blend works for fish and pork as well, but if you're preparing a delicate fish such as catfish, flounder, or tilapia, don't marinate for more than an hour or two. Firmer fish such as tuna or salmon, can handle up to an eight-hour soak. The relish for this dish uses jarred grapefruit segments, which often are less expensive and always easier to prepare than whole fruit. Look for jarred citrus in the refrigerated cases in the produce section of the market. This recipe calls for broiling, but the chicken can also be grilled for about 6 to 7 minutes, turning it midway."

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Ready In:: 20mins
Ingredients:: 15
Serves:: 4

ingredients

¹⁄₄ cup nonfat plain yogurt
3 tablespoons lime juice, divided
2 teaspoons olive oil
2 teaspoons minced garlic
1 ¹⁄₂ teaspoons minced garlic
1 ¹⁄₂ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt, divided
1 lb chicken breast, cutlets boneless, skinless, thinly sliced
2 cups grapefruit sections, jarred, drained
1 small red onion, minced
2 tablespoons fresh cilantro, chopped
1 tablespoon honey
¹⁄₂ - 1 jalapeno pepper, seeded and finely chopped, to taste
ground black pepper

directions

In a medium bowl, whisk together yogurt, 2 tablespoons of the lime juice, olive oil, garlic, cumin, paprika, and 1/2 teaspoons salt. Add chicken cutlets, turning to coat them. Cover with plastic wrap and refrigerate for 15 minutes or up to 8 hours.
Meanwhile, in a small bowl, combine grapefruit sections, onion, cilantro, honey, jalapeno, black pepper, remaining 1 tablespoons lime juice and remaining 1/2 teaspoons salt. Set aside.
Heat broiler. Arrange chicken on a wire rack set over baking sheet. Place on the top rack of the oven and cook until chicken is browned on the ouutside and no longer pink on the inside, about 4 minutes per side. Serve with grapefruit relish.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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