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
PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams
SPICED YOGURT SPATCHCOCK CHICKEN
Spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly - marinate in yogurt, coconut and spices for extra kick
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Mix together the lemon juice, chilli powder and 1 tsp salt. Pour this over the chicken, turning so that it coats both sides. Cover with cling film and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the oil) and some black pepper in a blender until smooth.
- Remove the chicken from the fridge and spoon over the spicy paste, making sure it covers both sides. Chill for at least 4 hrs, preferably overnight.
- Light a lidded barbecue and let the flames die down. Once the coals have turned ashen, mound them up on one side. Drizzle the skin of the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and cook for 15-20 mins until charred.
- Flip the chicken over and move to the side with no coals underneath. Close the lid and cook for a further 20-25 mins until cooked through. Check that the juices run clear; if not, return to the barbecue for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6, place on a wire rack over a tray and cook for 45-55 mins. To char the skin, grill for a further 5-10 mins if needed.)
- Leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, raita and your favourite chutney.
Nutrition Facts : Calories 478 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 49 grams protein, Sodium 0.5 milligram of sodium
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
GRILLED CHICKEN BREASTS IN SPICED YOGURT
An easy Grilled Chicken Breasts recipe
Categories Chicken Marinate Low Carb Quick & Easy Yogurt Mint Spice Summer Grill/Barbecue
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
- While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
- Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
- Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.
CHICKEN SHAWARMA WITH YOGURT SAUCE
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright.
Provided by JJ Goode
Categories Healthy Chicken Sandwich Recipes
Time 1h50m
Number Of Ingredients 15
Steps:
- Combine 1/4 cup yogurt, onion, 1 tablespoon lemon juice, 2 garlic cloves, coriander, cumin, allspice, pepper, 3/4 teaspoon salt and turmeric in a large bowl. Add chicken and rub the yogurt mixture into it. Cover and refrigerate for 1 hour or up to 3 hours.
- Position racks in upper third and center of oven; preheat to 450 degrees F. Coat a baking sheet with cooking spray.
- Arrange the chicken in a single layer on the prepared baking sheet; discard any remaining marinade. Roast on the center rack until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes. Move the baking sheet to the top rack and turn the broiler to high. Broil until browned in spots, 3 to 5 minutes. Transfer the chicken to a clean cutting board and let rest for 3 minutes. Thinly slice.
- Meanwhile, combine the remaining 1/2 cup yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon salt, cucumber and herbs in a small bowl. Divide the chicken among lavash halves. Serve with the yogurt sauce and lettuce and tomato, if desired.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 27.5 g, Cholesterol 142.7 mg, Fat 9.8 g, Fiber 5.4 g, Protein 31.8 g, SaturatedFat 3.1 g, Sodium 560.5 mg, Sugar 3.3 g
CHICKEN WITH YOGURT AND SPICES
My husband who is a spice nut, makes this chicken dish. We love it and it is so easy to put together. Marinates overnight. It is good broiled or grilled.
Provided by ratherbeswimmin
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 4 ingredients to a shallow dish; stir to mix well.
- Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well.
- Add the chicken to the dish; spoon the sauce over the chicken to coat well.
- Cover with foil or plastic wrap and refrigerate overnight.
- Spray broiler pan with non-stick cooking spray.
- Take chicken out of marinade and drain well; discard marinade.
- Put chicken in the broiler pan.
- Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through.
- Serve.
Nutrition Facts : Calories 161.7, Fat 3, SaturatedFat 1.3, Cholesterol 73.8, Sodium 96.7, Carbohydrate 3.4, Fiber 0.3, Sugar 2.1, Protein 28.9
YOGURT MARINATED CHICKEN
This yogurt marinated chicken comes out so perfectly juicy! Easy to make, it's seasoned with Mediterranean spices and each bite is wonderfully flavorful.
Provided by Becky Hardin
Categories Main Course
Time 9h
Number Of Ingredients 15
Steps:
- Combine yogurt, oil, spices, red onion, parsley, and cilantro in a large ziplock bag. Knead bag to mix.
- Add chicken quarters to bag and let marinate for at least two hours or overnight.
- Preheat oven to 375℉.
- Remove chicken from bag and discard marinade. Place chicken on a cooking rack over a pan that has been lined with parchment paper. Bake chicken, uncovered, for 50-60 minutes, or until meat thermometer inserted into the thickest part of the thigh reads 165℉ and juices run clear.
- Turn oven to broil. Broil for 2-3 minutes to crisp up the skin, watching carefully to avoid burning.
- Serve immediately.
Nutrition Facts : Calories 417 kcal, Carbohydrate 8 g, Protein 26 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICED YOGURT BARBECUE CHICKEN
Light the coals and take dinner outside with this sunny spiced yogurt barbecue chicken. Enjoy with our tomato, onion and parsley salad or chargrilled cabbage
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Lay the chicken breast-side down on a board and use scissors to cut down either side of the backbone to remove it (you can use this to make stock). Flip the chicken over and press down firmly on the breastbone using your palms to flatten it.
- Mix the yogurt with the spices, tomato purée, garlic, lemon zest and juice, the honey, vinegar, 2 tsp salt and 1 tsp black pepper. Rub this all over the chicken, pushing it into any gaps and under the skin. Put the chicken in an airtight container and chill for 1-2 hrs or up to 24 hrs.
- Arrange the coals on one side of the barbecue and light (or see tip, below, for cooking indoors). When the flames have died down and the coals are ashen, lay the chicken on the opposite side and close the lid with the vents open. Cook for 40 mins, rotating now and then using tongs but keeping the chicken breast-side up over the coals so it cooks from underneath. Close the lid for another 15 mins, checking to make sure it doesn't catch, then flip the chicken over to char, keeping a close eye on it to prevent burning. When it's just charred, flip it back over. It's ready when a thermometer inserted into the thickest part of the meat reaches 70C, or the juices from the thigh run clear. Remove the chicken from the barbecue, loosely cover with baking parchment and rest for 15 mins. Carve and serve with lemon wedges.
Nutrition Facts : Calories 291 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 32 grams protein, Sodium 1.9 milligram of sodium
GRILLED CHICKEN BREASTS IN SPICED YOGURT
This is from the August 2004 issue of Gourmet. It is a simple, flavorful, and juicy way to prepare chicken.
Provided by Ms B.
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt and spices.
- Add chicken and turn until well coated.
- Marinate at room temperature for 20 minutes.
- While the chicken is marinating, preheat grill.
- While grill is heating, stir together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
- Reduce grill to moderate heat.
- Grill chicken (discard marinade), on lightly oiled grill rack, turning occasionally (closing grill between turns), until cooked through, 10 to 12 minutes total.
- Transfer chicken to a platter.
- Toss together mint, shallot and remaining oil in a small bowl.
- Drizzle chicken with yogurt sauce and top with mint salad.
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