Grilled Tandoori Chicken with Cucumber-Yogurt Sauce

1 cup fat-free plain greek yogurt
3 large cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
Freshly grated zest of 1 lime
1/2 tsp ground red pepper
1/4 tsp salt
1 1/2 lbs boneless, skinless chicken breasts
2 tbsp nonfat dry milk
1 tbsp ground flaxseed
1 small cucumber, thinly sliced
2 scallions, thinly sliced
2 tbsp finely chopped fresh mint

1. In a small bowl, combine 1/4 cup of the yogurt, the garlic, cumin, coriander, red pepper, lime zest, and 1/8 teaspoon of the salt and mix well. Place chicken in a 1-gallon zip-top bag and add yogurt mixture, massage the bag to evenly coat the chicken. Press out all the air and seal the bag. Refrigerate for at least 2 hours or as long as 8, turning occasionally.

2. Combine the remaining 3/4 cup yogurt, the dry milk, ground flaxseed, and remaining 1/8 teaspoon salt in another container. Stir until smooth. Add the cucumber, scallions, and mint. Stir. Cover securely and refrigerate for up to 8 hours.

3. Preheat a charcoal or gas grill or a stove-top grill pan. Remove the chicken from the refrigerator 30 minutes before grilling. Brush the grill with a little oil and wipe off excess.

4. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through. Remove the chicken and allow it to sit for 5 minutes before serving. Serve accompanied with the cucumber-yogurt sauce.


Serving Size: Makes 5 servings