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Ingredients (12)
- 1/2 cup low-fat plain yogurt
- 2 garlic cloves, crushed
- 2 tsp finely grated fresh ginger root
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 jalapeño, finely chopped
- Large handful of freshly chopped cilantro leaves
- Small handful of chopped mint leaves
- Juice of 2 limes
- Sea salt
- 4 chicken breasts, skinned and boned
- To serve: lime halves
Nutritional Information
- Calories338
- Fat16.99g
- Saturated fat4.97g
- Trans fat0.18g
- Carbs7.07g
- Fiber1.46g
- Sugar2.86g
- Protein38.59g
- Cholesterol113.2mg
- Sodium135.55mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Fragrant and bursting with flavor, these succulent chicken skewers are low in fat and make an excellent light lunch or dinner dish when served with a crisp cucumber and red onion salad.
See also our classic, easy Chicken Kabab recipe.
Instructions
- 1Place the yogurt, garlic, ginger, cumin, coriander, jalapeño, chopped herbs, and lime juice in a blender and blend until fairly smooth. Season lightly.
- 2Cut the chicken into bite-sized pieces and place in a large mixing bowl. Pour the spice mixture over and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
- 3When ready to cook, preheat the grill to medium-high and thread the chicken pieces onto 8 presoaked bamboo skewers. Cook over a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned. Remove and serve immediately with lime halves to squeeze on top and a cucumber and red onion salad on the side.
Beverage pairing: Adelsheim Rosé, Oregon. This rosé from Oregon is made from Pinot Noir and has a gentle profile of strawberry and rhubarb, making it a great match with chicken that has been seasoned with green herbs and exotic spices. The wine is dry, but has a lovely, thirst-quenching succulence.
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