Tested till perfect Asian Grill

Asian Grill

2002 Canada Day Chicken Challenge Runner Up

By Carol McDougall, Victoria

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2/3 cup 2/3cupplain yogurt
  • 1/4 cup 1/4cuplemon juice
  • 1 1minced garlic clovegarlic cloves
  • 1 tsp 1tspgrated gingerroot
  • 1 tsp 1tspchili powder
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tspturmeric
  • 4 4chicken breast, boneless, skinlesschicken breasts, boneless, skinless
  • 8 slices 8slicessour dough bread
  • 2 tbsp 2tbspmayonnaise
  • 2 tbsp 2tbspDijon mustard
  • 1/4 cup 1/4cupmango chutney
  • 1 1small sliced oniononions
  • 1/2 cup 1/2cupsliced English cucumberEnglish cucumbers, with skin
  • 1/4 1/4thinly sliced sweet red peppersweet red peppers
  • 1/4 cup 1/4cupcoarsely chopped fresh coriander
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In bowl, whisk together yogurt, lemon juice, garlic, ginger, chili powder, salt and turmeric. Add chicken, turning to coat. Cover and refrigerate for 2 hours, turning occasionally.

Discarding marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside.

Toast bread. Stir mayonnaise with mustard; spread over 4 of the slices of toast. Spread chutney over remaining toast. Sandwich chicken, onion, cucumber, green pepper and coriander in toast.

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