Yogurt Marinated Chicken Breast with a Red Pepper Puree

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Yogurt Marinated Chicken Breast with a Red Pepper Puree

You may have noticed many of my new one pot recipes are using Lodge Cast Iron Pans!  I am just loving them including this recipe which we cooked on the Big Green Egg!  What a perfect combination.  

I love how the yogurt marinated the chicken.  This is a recipe you will want to try.  Now, you don't have to cook it in a pan on the grill - that was our choice.  You can cook it right on the grill or roast in the oven.

You really want to marinate the chicken for 2 hours! 




  • 1 cup plain greek yogurt
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 4 split bone-in chicken breast
  • 2-3 tablespoons olive oil
  • -------------------------------
  • 1 red cubanelle pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoon parika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil


  1. Add yogurt, garlic, cumin, coriander, paprika, salt and pepper in a large bowl or baking pan.  Mix ingredients together.  Add in chicken and coat in the yogurt mixture.  Cover with clear wrap and refrigerate for 2 hours. 

  2. Heat your grill to a medium temperature. 

  3. Remove the chicken from the bowl/pan and remove any excess yogurt then set on a plate. 

  4. Place your cast iron pan on the grill to get nice and hot.  Add in olive oil.  Place the chicken skin-side down and let cook until it's nice and brown; about 12-15 minutes.  Flip over and continue cooking until an internal temperature reaches 155 degrees.  This will take about 35 minutes.

  5. Meanwhile add red cubanelle pepper (seeds and stem removed), cumin, coriander, paprika, red pepper flakes, salt, pepper and extra virgin olive oil to a mini-chopper and blend.  


  6. When chicken is done remove from grill and set on a board.  You can serve a full breast for each serving or slice and place on a platter with a bowl of the red pepper puree.  Enjoy!

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