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