Ingredients

The following ingredients have 8 Servings
  • 4 chicken breast fillets
  • 1 1/2 cups plain yogurt
  • 1 tsp fresh ginger
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp orange juice

Instruction

  • In a medium bowl, combine all the marinade ingredients, yogurt through orange juice.
  • Scoop out 3 tablespoons of the marinade, and place in a container to use as a topping. Refrigerate this portion of the yogurt spice mixture.
  • Place the chicken in a sealable plastic bag. Add the remaining marinade to the bag, and seal. Gradually toss the chicken around in the marinade bag until it is well coated.
  • Place the chicken in the refrigerator to marinate for 3 to 4 hours.
  • Preheat a grill to medium high, leaving the back burner off if you have a gas grill. Take the chicken out of the refrigerator as the grill heats up.
  • When the grill is ready, shake the excess marinade off, then place the chicken on the direct heat portion of the grill. Grill the chicken on one side for 5 minutes, then flip the chicken to grill toward the back of the grill for another 6 minutes. Check the chicken for doneness–chicken should be 165 degrees internal temperature when done. Put the chicken back on the grill for a few more minutes if it isn’t done after the first 11 minutes of grilling, and remove when done.
  • Place the chicken on a platter. We typically cut the chicken fillets in half, and start each person with that portion. Pass the extra yogurt mixture at the table so people can add a bit of it as a topping for their chicken. Enjoy with chakalaka and South African Chenin Blanc for the full South African dining experience!