Chicken Breasts Marinated in Yogurt with Mint

Main Dishes | Argentinian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

As an additional side dish, you can serve rice cooked with butter and lemon juice.

Ingredients

Natural Yogurt - 13 fl oz
Lime - 6 pieces
Skin-On Chicken Breasts - 12 pieces
Cucumbers - 2 lbs
Unrefined Sunflower Oil - 1 fl oz
Mint Leaves - 30 pieces
Dill - 0.7 oz
Ground Cumin - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the chicken breasts between two sheets of parchment paper or heavy plastic wrap and gently pound them with a rolling pin or a heavy skillet with a sturdy handle (not all skillet handles can withstand this procedure). Season the pounded breasts with salt and pepper.

Step 2

In a large bowl, mix together the yogurt, finely chopped mint, and the juice and zest of the limes. Submerge the chicken breasts in this mixture, ensuring that all surfaces are coated with the marinade, and leave in the refrigerator for two hours. You can also marinate them overnight, or for a shorter time, as smaller breasts can be marinated on the surface in just half an hour. However, two hours is the optimal time.

Step 3

Preheat the oven to 320°F — no higher, or the leftover milk marinade on the chicken breasts will start to burn and blacken. Place the chicken on a baking tray and put it in the oven for fifteen minutes. At the end, you can increase the temperature to 365°F for a few minutes to brown the chicken skin.

Step 4

Slice the cucumbers into thin wedges, mix them with roughly chopped dill, sunflower oil, and cumin, then season with salt and pepper. Serve as a side dish with the cooked chicken.