Grilled Chicken with Cucumber Yogurt Sauce

I knew I was either going to love it or hate it this recipe.  Unfortunately, it was the latter, but that’s just me.  If you really enjoy grilled chicken with a heavier sauce, then this recipe was made for you.  The grilled chicken part was fabulous though.  Matt’s grilling skills saved the meal.


  • 1 6 ounce carton plain low-fat yogurt
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons snipped fresh mint
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup chopped, seeded cucumber
  • 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
  • 1/8 teaspoon ground black pepper
  1. In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside to baste chicken. For cucumber-yogurt sauce: stir cucumbers into remaining yogurt mixture.
  2. Sprinkle chicken breasts with pepper.
  3. Place chicken on the rack of an uncovered grill.  Grill for 12-15 minutes or until chicken is no longer pink, turning over once halfway through grilling and brushing with reserved yogurt mixture for the last half of grilling.
  4. Serve chicken with the cucumber-yogurt sauce on top.
  5. Enjoy!



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