Grilled Yogurt Chicken with Cucumber Salad

Ingredients

• 4 servings pepper black freshly ground
• 1  cucumber english cut into 1/4-in. dice
• 0.3 cup mint leaves fresh chopped
• 1.3 teaspoons ground cumin 
• 0.3 teaspoon turmeric 
• 0.8 tsp kosher salt 
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon pepper red
• 2 tablespoons shallots minced (1 medium)
• 1.3 cups yogurt plain
• 1 tbsp vegetable oil 
• 1.5 lbs chicken breast halves 

Equipment

• bowl
• paper towels
• plastic wrap
• grill
• rolling pin
• tongs
• meat tenderizer

Directions

1. Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working 2 at a time, arrange chicken between layers of plastic wrap. With a meat mallet or rolling pin, pound meat to an even thickness of 1/4 in.
2. Prepare a grill for direct high heat (about 500; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). If using charcoal, spread half-lit coals in firegrate, top with cooking grate to preheat, and let heat build to high.
3. In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes, and turmeric. Set aside 1/2 cup yogurt mixture.
4. Add chicken to bowl, flip to coat on both sides, and let sit at room temperature 10 minutes.
5. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.
6. Using metal tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3 to 4 minutes. Turn over, cover, and cook 2 to 3 minutes more.
7. Transfer to a clean plate and season with salt.
8. In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt and pepper to taste.
9. Serve chicken with cucumber salad.