Want my favorite version? Try these marinated and broiled chicken breasts for the recipe that hands-down makes the most tender and flavorful version. But you can also use this recipe as a base — keep the yogurt and salt and then add whatever other spices and herbs you want to the mixture.
Want something light and bright? Add a handful of chopped herbs instead of the spices. Want heat? Add hot sauce or sriracha. Want sweetness? Add some honey and balsamic. The choices are endless, but as long as you have salt and yogurt under the broiler, you’ll get the best texture around.
In a large bowl, combine the yogurt, salt, sumac, garlic powder and cumin. Add the chicken breasts and coat them in the mixture. Put the mixture in the fridge for 15 minutes and turn on the broiler (make sure that the top tray is close to the top, 4 to 6 inches from the heat source).
On an aluminum foil-lined sheet tray, add the chicken breasts. Don’t worry about getting all of the sauce because you’ll want to scoop more of it out later. Put the breasts under the broiler for 4 minutes. Take the breasts out of the oven, flip them and put the remaining sauce on top. Cook them for another 2 to 5 minutes, depending on the size of the breasts, removing when they reach an internal temperature of 155 F.