Grilled Chicken With A Mint And Yoghurt Sauce Recipes

GRILLED CHICKEN WITH A MINT AND YOGHURT SAUCE

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

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.

YOGURT-MINT MARINATED CHICKEN

Steps:

• Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
• Blend remaining ingredients; toss well to mix and then coat chicken.
• Seal bowl with plastic wrap and refrigerate for 24 hours.
• Preheat oven to 400* F.
• Place chicken on a foil-lined baking sheet and bake for 35 minutes.

GRILLED CHICKEN BREASTS IN SPICED YOGURT

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.

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.

GRILLED LEMON YOGURT CHICKEN

Steps:

• Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
• Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
• Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Serve chicken with the yogurt harissa mixture on the side.