Chile And Yogurt Marinated Grilled Chicken Recipes

YOGURT MARINATED GRILLED CHICKEN WITH HARISSA

Steps:

• In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
• Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
• Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, 35 to 40 minutes.
• Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
• Preheat the oven to 350 degrees F.
• In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
• Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Season with salt, and then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.

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.

YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
• Let chicken marinate in the refrigerator, 3 to 8 hours.
• Bring chicken to room temperature, about 30 minutes. Pour off marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

YOGURT MARINATED GRILLED CHICKEN

Steps:

• Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8-24 hours.
• Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10-15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15-20 minutes. Turn chicken over and grill until an instantread thermometer inserted into the thickest part of thigh registers 165°F, 10-15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.

CHILE-AND-YOGURT-MARINATED GRILLED CHICKEN

Steps:

• Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8-10 minutes total. Transfer to a platter and let rest 5-10 minutes before serving.
• Do Ahead:
• Chicken can be marinated 12 hours ahead. Keep chilled.

YOGURT-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.

YOGURT MARINATED GRILLED CHICKEN WITH HARISSA

Steps:

• In a large bowl, combine yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover the plastic wrap and refrigerate for a couple of hours to marinate.
• Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
• Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155° and 160°F, 35 to 40 minutes.
• Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
• HARISSA:.
• Preheat the oven to 350°F.
• In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
• Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Seasone with salt, and then add the spices and the 2 tablespoons of extra virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.