Bahamian-Spiced Chicken with Yogurt-Cilantro Sauce

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 1

If you want less heat in the sauce, omit the habañero pepper.

Ingredients:

3/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

2 tablespoons light brown sugar

2 tablespoons grated fresh ginger

1 tablespoon ancho chile powder

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon allspice

1/2 teaspoon minced seeded habañero pepper

4 (6-ounce) skinless, boneless chicken breasts

1 1/2 cups plain 2% reduced-fat greek yogurt

2 shallots, thinly sliced

3 tablespoons cilantro leaves, finely chopped

1 garlic clove, finely chopped

zest of 1 lime (about 2 teaspoons)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon canola oil

Directions:

1. Combine juices and next 7 ingredients (through habañero) in a medium baking dish; whisk well. Add chicken breasts, turning to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
2. While chicken marinates, combine yogurt and next 6 ingredients (through pepper) in a small bowl; refrigerate until ready to serve.
3. Heat a grill, grill pan, or nonstick sauté pan over high heat. Remove chicken from marinade; pat dry with paper towels. If using a grill or grill pan, brush chicken on both sides with oil. If using a nonstick pan, heat oil over high heat until oil begins to shimmer. Cook chicken until golden on both sides and cooked through (about 4 1/2 minutes on each side). Serve with sauce.

By RecipeOfHealth.com