Yogurt Ginger Marinated Chicken Breasts Food

BROILED YOGURT-GINGER CHICKEN BREASTS

Steps:

• Stir together the yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
• Starting on one long side, cut each chicken breast almost in half horizontally, stopping about 1/2 inch before reaching the opposite side. Open each breast like a book.
• Add chicken to marinade and turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
• Preheat broiler. In a small bowl, toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne, and pinch of salt.
• Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

YOGURT-GINGER MARINATED CHICKEN BREASTS

Steps:

• Stir together yogurt, ginger, cumin, 1/4 teaspoon cayenne, and 1/2 teaspoon salt in a 9-by-13-inch baking dish.
• Starting on one long side, cut each chicken piece almost in half horizontally (stop about 1/2 inch before reaching opposite side). Open each piece like a book.
• Add chicken to marinade in dish; turn to coat. Cover with plastic wrap. Refrigerate at least 1 hour or up to 8 hours.
• Preheat broiler. Toss together red onion, cucumber, cilantro, lime juice, remaining 1/4 teaspoon cayenne (or to taste), and a pinch of salt in a small bowl.
• Transfer chicken to a broiler pan. Discard marinade. Broil chicken, rotating pan once, until cooked through, about 10 minutes. Top with cucumber mixture.

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA

Steps:

• For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine.
• Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
• For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
• With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
• Preheat an outdoor grill to medium high and set it up for both direct and indirect heat. (For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill.)
• For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
• Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
• Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
• Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160°F, 30 to 40 minutes.
• Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
• Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.

GRILLED CHICKEN WITH YOGURT MARINADE

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.

BROILED YOGURT-MARINATED CHICKEN AND CHICKPEAS

Steps:

• Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken.
• Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil.

YOGURT-MARINATED CHICKEN

Steps:

• In a blender, combine chopped onion, garlic, 3 tablespoons lemon juice, and ginger. Puree until smooth, scraping down sides of blender as necessary, about 30 seconds. Transfer to a large bowl and stir in yogurt, garam masala, 2 teaspoons salt, and teaspoon pepper. Add chicken and toss to coat. Cover and refrigerate at least 8 hours (or up to 1 day).
• Heat grill to medium; clean and oil hot grates. Remove chicken from marinade, wiping off excess. Grill chicken until cooked through, 12 to 14 minutes, turning occasionally.
• In a small bowl, combine cucumber, sliced onion, cilantro, oil, and 2 tablespoons lemon juice; season cucumber salad with salt and pepper. Serve chicken with salad and naan if desired.

YOGURT BAKED CHICKEN

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.