Vijs Yogurt And Tamarind Marinated Grilled Chicken Food

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GREEK YOGURT-AND-DILL-MARINATED CHICKEN



Greek Yogurt-and-Dill-Marinated Chicken image

A simple family favorite! Love dill and Greek yogurt? Crave chicken? This easy recipe is sure to please any picky eater!

Provided by tofanic88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 10

2 cups Greek yogurt
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
4 teaspoons curry powder
1 teaspoon ground cumin
¼ cup chopped fresh dill
2 cloves garlic, minced
1 tablespoon lemon zest
ground black pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves

Steps:

  • Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
  • Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours.
  • Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil.
  • Place chicken on the prepared baking pan, making sure chicken pieces are not touching.
  • Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 6.5 g, Cholesterol 110.3 mg, Fat 24 g, Fiber 1 g, Protein 39.6 g, SaturatedFat 7.4 g, Sodium 140.7 mg, Sugar 4.2 g

YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V



Yogurt and Tamarind Marinated Grilled Chicken - My Version of V image

This is my version of this wonderful recipe. The original uses boneless chicken thighs and the portion is doubled.

Provided by mell_2

Categories     Curries

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 9

3/8 cup plain yogurt
1/2 tablespoon tamarind paste (Asian supermarket)
1 1/2 tablespoons garlic, finely chopped
1/8 cup canola oil
3/4 tablespoon salt
1/2 teaspoon ground cayenne pepper
1/2 tablespoon garam masala
1 1/8 lbs boneless chicken breasts
1 lemon, cut into 6 wedges (optional)

Steps:

  • In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
  • Add the chicken, mix and make sure the chicken is covered with the marinade.
  • Cover and marinate for a minimum of 4 hours but 8 is prefered.
  • Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
  • Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
  • Check or the thighs are done, if still pink continue grilling.
  • Serve with the lemon wedges.

Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 84.7, Sodium 1400, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 27.7

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