Directions:
- Place the marinade ingredients in a shallow glass dish and mix well to combine. With a sharp knife make several deep slashes in each chicken breast and place the chicken breasts in the marinade, turning to coat well. Cover and refrigerate 3-4 hours.
- Mix the yogurt ingredients together in a bowl. Cover and refrigerate until required.
- Remove the chicken from the marinade, reserving the marinade for basting. Place the chickens skin-side up, on a prepared, medium-hot grill. Cook the chicken breasts for 10 minutes, brushing occasionally with the marinade, then turn over and cook for a further 10 minutes. To test if the chicken is cooked, pierce the thickest part of the breast with a skewer. If the juices are still pink, cook until the juices run clear. Serve at once with the yogurt sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.61 Kcal (1284 kJ) | ||
| Calories from fat | 78.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 140.23mg | 47% | |
| Sodium | 771.33mg | 32% | |
| Potassium | 761.03mg | 16% | |
| Total Carbs | 11.23g | 4% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 49.72g | 99% | |
| Vitamin C | 21mg | 35% | |
| Iron | 0.4mg | 2% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 99.31 Kcal (416 kJ) | ||
| Calories from fat | 25.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 13% | |
|---|---|---|---|
| Cholesterol | 45.42mg | 47% | |
| Sodium | 249.82mg | 32% | |
| Potassium | 246.49mg | 16% | |
| Total Carbs | 3.64g | 4% | |
| Sugars | 2.39g | 30% | |
| Dietary Fiber | 0.38g | 5% | |
| Protein | 16.1g | 99% | |
| Vitamin C | 6.8mg | 35% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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