Total Time: 35 mins
Servings: 4
Ingredients
- 1-1/2 cups reduced-fat plain yogurt
- 2 tablespoons lemon juice, divided
- 1-1/2 teaspoons garam masala or curry powder
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1-1/2 cups chopped cantaloupe
- 1/2 cup chopped, seeded, peeled cucumber
- 2 green onions, finely chopped
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh mint
- 1/4 cup toasted sliced almonds, optional
Instructions
- Marinate: In a small bowl, whisk together the yogurt, 1 tablespoon lemon juice, garam masala, salt, and red pepper flakes until blended. Pour 1 cup of this marinade into a large bowl. Add the chicken, turning to coat evenly. Cover and refrigerate for up to 6 hours. Cover and refrigerate the remaining marinade separately.
- Relish: In another small bowl, combine the cantaloupe, cucumber, green onions, cilantro, mint, and the remaining lemon juice. Stir to mix and set aside.
- Grill: Drain the chicken, discarding the used marinade in the bowl. Grill the chicken, covered, on a lightly oiled rack over medium heat (or broil 4 inches from the heat) for 6–8 minutes per side, or until a thermometer reads 165°F.
- Serve: Serve the grilled chicken with the cantaloupe relish and the reserved marinade. If desired, sprinkle with almonds before serving.
- Enjoy!
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here