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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
When I saw vegan yogurt on the shelf of my local grocery store, I was so excited. It is the most perfect condiment for chicken. It not only helps tenderize the cutlets, but also gives it so much flavor. Read about how I used this chicken to create a schnitzel board, here.
4 pounds dark chicken cutlets (baby chicken)
2 (5-ounce) containers (dairy free) coconut yogurt
2 tablespoons Heaven & Earth Lemon Juice
2 tablespoons Tuscanini Olive Oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons Pereg Turmeric
1 teaspoon ground coriander
2 teaspoons garlic powder
1 teaspoon chili powder
In a freezer-size ziptop bag, add all the ingredients and shake well. Place in fridge for two hours.
Set oven to broil on low.
Remove the chicken from the marinade and place on a baking sheet. Broil on low for 10 minutes, then flip the chicken and broil for an additional seven minutes. Enjoy hot and fresh!
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