Spicy Almond Chicken


  • 6 boneless, skinless chicken breasts
  • 4 chile peppers, stemmed, seeded
  • 1 yellow onion, chopped
  • 4 scallions, cut into small pieces
  • 4 garlic cloves
  • 1/4 cup lime juice
  • 3 tbsp cooking oil (safflower or sunflower oil work best)
  • 2 tbsp soy sauce, low-sodium
  • 3/4 tsp sea salt
  • 1/4 cup almond flakes
  • 1 Tbsp fresh thyme leaves, whole
  • 2 tsp ground allspice
  • 3/4 tsp fresh ground nutmeg
  • 1/4 cup Greek yogurt, low-fat
  • lime wedges for garnish


  1. Divide chicken breasts among 2 plastic bags and set aside.
  2. In a blender, add the peppers, onion, scallions, lime juice, soy sauce, garlic, oil, thyme, allspice, salt, pepper and nutmeg. Blend into a puree and transfer 1/4 cup of mixture into a small bowl. Set aside.
  3. Add the remaining mixture into the chicken bags, squeezing out the air as much as possible. Seal tightly and massage the bags to distribute the mixture onto the meat. Refrigerate for 4 hours or overnight if possible.
  4. In the bowl with the remaining mixture, whisk yogurt and stir the almond flakes, mixing until well combined. Cover and refrigerate until needed.
  5. To cook the chicken, take it out from the refrigerator 30 minutes earlier and set aside at room temperature. Take out the yogurt sauce as well.
  6. Heat the grill to medium high and grate it with oil. Remove the chicken from bags, discard the excess marinade and grill for about 5 minutes or until thoroughly cooked, on each side.
  7. Transfer to plates, cover with foil and let rest for 10 minutes. Serve with the reserved yogurt mixture.

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