Yogurt and Spice Marinated Chicken With Grapefruit Relish

Yogurt and Spice Marinated Chicken With Grapefruit Relish

When used as a marinade yogurt will tenderize without making food either mushy or hard.

Ingredients

• 1 / 4 cup nonfat plain yogurt

• 3 tablespoons lime juice, divided

• 2 teaspoons olive oil

• 2 teaspoons minced garlic

• 1 1 / 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt, divided

• 1 pound thin-sliced boneless, skinless chicken breast cutlets

• 2 cups jarred grapefruit sections, drained

• 1 small red onion, minced (about 3/4 cup)

• 2 tablespoons chopped cilantro

• 1 tablespoon honey

• 1 / 2 to 1 jalapeno pepper, seeded and finely chopped, to taste

• Fresh-ground black pepper, to taste

Method

In a medium bowl, whisk together the yogurt, 2 tablespoons lime juice, olive oil, garlic, cumin, paprika and 1 / 2 teaspoon salt. Add the chicken cutlets, turning to coat. Cover with

plastic wrap and refrigerate 15 minutes or up to 8 hours.

Meanwhile, in a small bowl, combine the grapefruit sections, onions, cilantro, honey, jalapenos, black pepper, the remaining 1 tablespoon lime juice and the remaining 1 / 2 teaspoon salt. Set aside.

Preheat the broiler. Arrange the chicken on a wire rack set on a rimmed baking pan. Place on the top rack of the oven and cook about 4 minutes per side until the chicken is browned on the outside and no longer pink on the inside. Serve with grapefruit mixture.

Makes 4 servings.