YOGURT MARINATED CHICKEN
A serious flavor upgrade for chicken! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that's brimming with earthy spices, and a fresh lemon-herb flavor.
Provided by Jaclyn
Categories Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.
- Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
- Seal bag while pressing excess air out. Rub marinade evenly over chicken.
- Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
- Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).
- Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.
Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 29 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 142 mg, Sodium 474 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
SPICY CHICKEN COUSCOUS
This quick one-pot Moroccan dish is perfect for a summer supper
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
- Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
- Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Nutrition Facts : Calories 486 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.56 milligram of sodium
CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
SPICY YOGHURT CHICKEN
Super moist chicken with a bit of a bite, my guests always enjoy this. I serve this with Jasmine rice and other vegetables. A do ahead recipe that can be marinated during the day and then popped in oven in the evening.
Provided by Sueie
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in shallow dish.
- Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
- Coat well.
- Cover and leave to marinate in refrigerator for at least 1 hour.
- Remove excess yoghurt mix from chicken.
- Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
- Place remaining yoghurt mix into saucepan.
- Blend in cornflour and sugar.
- Bring to boil, stirring.
- Reduce heat and simmer for 2 minutes.
- Drizzle sauce over chicken.
GRILLED CHICKEN MARINADE
This yogurt marinade, ideal for grilled chicken, is infused with a mix of fresh and dried herbs, lemon zest and plenty of garlic. Apply it at least a couple of hours before cooking or up to the night before: The longer it sits, the more effective the marinade will be, tenderizing the meat and infusing it with flavor. But even a short stint will improve your result and add a perfect complement to the heat from the grill.
Provided by Melissa Clark
Categories easy
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- In a large bowl or container, stir together grated garlic cloves, lemon zest, yogurt, the fresh soft herbs, oil, dried herbs, oregano, marjoram, or thyme, salt and black pepper. (This yields about 1 cup marinade, good for about 2 pounds of chicken.) Let sit for a couple of hours and up to overnight.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 134 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY YOGURT-MARINATED CHICKEN WITH COUSCOUS
Number Of Ingredients 19
Steps:
- To prepare chicken, combine the first 11 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove chicken from bag, discard marinade. Preheat broiler. Place the chicken thighs on a broiler pan coated with cooking spray. Broil 4 inches from heat for 10 minutes or until a meat thermometer registers 180°. To prepare the couscous, bring the broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the currants, onions, and 1/4 teaspoon black pepper.
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