This chicken breast fillet recipe is no ordinary grilled chicken recipe. Infused and marinated with a Turkish kebab style sauce, it’s a brilliant dish to have as part of your summer lunch or dinner. Here’s all you need to know:
The Simple Ingredients:
I love making grilled chicken this way! The sauce is very reminiscent of a Turkish chicken shish kebab which I adore. Yoghurt is a key part of this recipe but if you don’t have any to hand then feel free to use milk instead! 1 cup of milk is enough to balance out the 2 tbsp yoghurt in this recipe.
I also live in the UK and realise English mustard is difficult to find across the world! A good alternative to this would be dijon mustard.
How to make the chicken fillets?
In a small mixing bowl, combine the chicken breast fillets, crushed garlic, yoghurt, sun-dried tomato paste, salt, cumin, black pepper, olive oil, lemon juice and mustard. Mix until combined, ideally by hand. Cover the bowl with cling film, aluminium foil or a lid and leave in the fridge overnight to marinate.
Cook on a pre-heated grill pan, griddle or BBQ grill – your choice. Cook for around 10 minutes on each side, or until the fillets are fully cooked through and seared. I recommend flipping over every 3-4 minutes to make sure the chicken doesn’t stick to the grill. Enjoy!
Kebab-Style Grilled Chicken Breast Fillets
Ingredients
- 2 chicken breast fillets 250 g each
- 2 cloves garlic
- 2 tbsp yoghurt
- 1 tbsp sun-dried tomato paste
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1/2 lemon squeezed
- 1 tsp English mustard
Instructions
- In a small mixing bowl, combine the chicken breast fillets, crushed garlic, yoghurt, sun-dried tomato paste, salt, cumin, black pepper, olive oil, lemon juice and mustard. Mix until combined, ideally by hand. Cover the bowl with cling film, aluminium foil or a lid and leave in the fridge overnight to marinate.
- Cook on a pre-heated grill pan, griddle or BBQ grill – your choice. Cook for around 10 minutes on each side, or until the fillets are fully cooked through and seared. I recommend flipping over every 3-4 minutes to make sure the chicken doesn't stick to the grill. Enjoy!