Grilled Chicken With A Mint And Yoghurt Sauce Recipes

GRILLED CHICKEN WITH A MINT AND YOGHURT SAUCE

Grilled Chicken With a Mint and Yoghurt Sauce image

A recipe I like to make at least once a month. We love chicken, mint and curd so this recipe is a fave. I have adapted it from a recipe I found on the net.

Provided by Girl from India

Categories Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 skinless chicken thighs
1 tablespoon honey
2 tablespoons lime juice or 2 tablespoons lemon juice
2 garlic cloves, minced (optional)
1/2 inch gingerroot, minced (optional)
3 tablespoons plain yogurt
1/2 teaspoon cumin powder
1/4 teaspoon turmeric (optional)
4 tablespoons chopped of fresh mint
salt and pepper

Steps:

Make gashes in the chicken flesh at several places.
Mix the lime or lemon juice, honey, yogurt, seasoning, cumin powder, turmeric and ginger-garlic mince and half the mint.
Marinade the chicken with this paste for 30 minutes to an hour.
Cook the chicken under a moderately hot grill until thoroughly cooked and golden brown, turn the chicken occasionally during the cooking.
Sprinkle with remaining mint, serve with potatoes and tomato salad.
Note: I add and subtract ingredients for a slight change in flavour.
I may use the garlic alone or no garlic, ginger, turmeric at all, depending on my mood.

MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE

Middle Eastern Grilled Chicken Pita Sandwiches with Yogurt Mint Sauce image

Categories Sandwich Chicken Dairy Herb Poultry Marinate Yogurt Summer Gourmet

Yield Serves 6

Number Of Ingredients 17

Ingredients

For the marinade
1 cup plain yogurt
1/2 cup fresh lemon juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
1/2 teaspoon dried thyme, crumbled
8 skinless boneless chicken thighs (about 1 1/2 pounds)
For the sauce
1/3 cup plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 teaspoons fresh lemon juice, or to taste
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh mint leaves, or to taste
1 small red onion, sliced thin
1 1/2 tablespoons olive oil
1 tomato, minced
1 tablespoon sesame seeds, toasted lightly
6 whole-wheat pita loaves

Steps:

Make the marinade:
In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
Make the sauce:
In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.

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