Grilled Chicken African Style


4 boneless skinless chicken breasts
3 cloves garlic, minced
1 tablespoon finely minced ginger
2 tablespoons lemon juice
1 tablespoon cold water
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon
Vegeta dry soup base
1/2 cup plain yogurt
1 tablespoon vegetable oil
1/4 teaspoon hot pepper sauce

Garnish: 2 tablespoons finely chopped coriander (optional)

Note: If you don't like coriander garnish with chopped parsley leaves.


  • Wash and dry chicken breasts, than cut 1/2-inch shallow slits in the chicken breasts. Set aside.
  • In a medium size bowl mix yogurt, oil, lemon juice, water, minced garlic and ginger until well blended.
  • Add rest of the spices to the mixture and mix until marinade is well combined.
  • Add prepared chicken breasts to the marinade, turning until coated.
  • Place marinated chicken in pot or container with lid, cover and let stand on room temperature for 30 to 45 minutes (or cover and refrigerate for up to 10 hours).
  • Preheat barbecue (set medium heat). 
  • Clean and grease the grill.
  • Arrange marinated chicken breasts in center of cooking grate. Barbecue chicken breasts about 5 to 6 minutes on each side or until chicken breasts are completely cooked through.
  • Put chicken breasts in serving dish, sprinkle with chopped coriander (or chopped parsley).
  • Decorate each plate with lettuce. Serve chicken breasts on the decorated plate with couscous or rice.
Makes 4 servings.

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