Chicken breasts marinated with ginger, garlic and aromatic spices make for a flavourful dinner. This dish tastes better the longer it marinates, so leave it overnight if you can. Serve with our Marinated Chickpea Salad. Stuff any leftovers in a pita pocket for a quick lunch.

  • Prep time 30 Minutes
  • Total time 2 hours 45 minutes
  • Portion size 4


  • 1/3 cup (75 mL) Greek yogurt
  • tbsp (15 mL) tahini
  • tbsp (15 mL) lemon juice
  • 2 cloves garlic, minced
  • tsp (10 mL) minced fresh ginger
  • tsp (5 mL) ground coriander
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) cinnamon
  • pinch salt
  • pinch pepper
  • lb (454 g) boneless skinless chicken breasts

Grilled Vegetables:

  • tbsp (30 mL) lemon juice
  • tbsp (30 mL) olive oil
  • 1 clove garlic, minced
  • tsp (5 mL) minced fresh ginger
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • pinch cinnamon
  • 1 small red onion, cut in 1/2-inch thick rounds
  • 1 zucchini, cut lengthwise in 1/2-inch thick slices
  • 2 portobello mushrooms, stems and gills removed
  • 1 sweet red pepper, seeded and quartered
  • tbsp (30 mL) chopped fresh cilantro


In bowl, combine yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper.

Add chicken to bowl; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Grilled Vegetables: In bowl, combine lemon juice, oil, garlic, ginger, salt, pepper  and cinnamon. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat; close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes. Cut mushrooms in half. Place on platter along with remaining grilled vegetables; sprinkle with cilantro.

Place chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing. Serve with grilled vegetables.


AuthorPenny Stratas