Grilled Chicken With Yogurt Marinade Recipes

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YOGURT MARINATED GRILLED CHICKEN WITH HARISSA



Yogurt Marinated Grilled Chicken with Harissa image

I love what the yogurt does to tenderize and add richness to the chicken. I have marinated it for a few hours and up to a day and a half before cooking. When this technique is combined with the smoky, charred flavor that the grill gives it, people will love this dish!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 18

1/4 cup whole milk yogurt
One 1- to 2-inch knob fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon red chile flakes
Kosher salt
1 whole chicken, cut in half
2 tablespoons extra-virgin olive oil
1 lemon, halved
Harissa, recipe follows
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
2 tablespoons paprika
1 teaspoon red chile flakes
3 cloves garlic, peeled
1 red bell pepper, roasted, peeled and seeded
Sea salt
2 tablespoons extra-virgin olive oil, plus more to coat the top of the 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.

Nutrition Facts : Calories 283 calorie, Fat 21 grams, SaturatedFat 5.5 grams, Cholesterol 85 milligrams, Sodium 299 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 21 grams, Sugar 1 grams

YOGURT-MARINATED GRILLED CHICKEN SHAWARMA



Yogurt-Marinated Grilled Chicken Shawarma image

A classic Middle Eastern street food, chicken shawarma is made with large quantities of marinated chicken that are stacked in layers on a spit and slow roasted for hours. This scaled-back home version relies on skewers and a grill for a similar moist and flavorful effect. First, the chicken is marinated in generously spiced yogurt, which tenderizes the meat while infusing it with seasoning. Then the skewers are grilled quickly over direct heat to seal in the juices before being moved to indirect heat, where the meat is gently cooked through. Thinly sliced using a long sharp knife, chicken shawarma is usually served as a wrap with greens, tomatoes, garlicky creamy toum--and of course, fries!

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 26

1/2 cup whole-milk yogurt
1/4 cup olive oil
4 cloves garlic, minced
1 lemon, juiced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon onion powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Kosher salt
2 pounds boneless skinless chicken thighs, pieces halved if large
1 large onion
1/2 cup garlic cloves, peeled (about 2 heads)
1/2 teaspoon table salt
1 3/4 to 2 cups vegetable oil
2 tablespoons lemon juice, from about 1 lemon
2 tablespoons ice water
4 to 6 lavash or pita
2 cups shredded lettuce
1 onion, halved, thinly sliced and seasoned with sumac
2 Roma tomatoes, halved and sliced
3 dill pickles, cut lengthwise into 6 spears
18 ounces frozen French fries, cooked

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.

YOGURT-MARINATED GRILLED CHICKEN



Yogurt-Marinated Grilled Chicken image

This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it gets a little overcooked.

Provided by yumster

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h50m

Yield 10

Number Of Ingredients 9

1 cup full-fat plain Greek yogurt
1 cup lightly packed chopped cilantro
2 tablespoons lemon juice
1 tablespoon jarred minced garlic
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
3 ½ pounds chicken thighs

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.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 1.8 g, Cholesterol 102.5 mg, Fat 13.4 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 4.1 g, Sodium 490.7 mg, Sugar 0.9 g

GRILLED CHICKEN WITH YOGURT MARINADE



Grilled Chicken With Yogurt Marinade image

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

Provided by Lidey Heuck

Categories     poultry, main course

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

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 CHICKEN



Yogurt-Marinated Chicken image

This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. -Naheed Saleem, Stanford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup fat-free yogurt
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
6 bone-in chicken breast halves (6 ounces each)
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin

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°.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

YOGURT-MARINATED GRILLED CHICKEN



Yogurt-Marinated Grilled Chicken image

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

Provided by Jenny Rosenstrach

Categories     Chicken     Fourth of July     Yogurt     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12

8 skinless, boneless chicken breasts (about 3 pounds)
2 cups plain whole-milk yogurt
1 cup coarsely chopped fresh cilantro leaves and stems
1/2 large onion, coarsely chopped
1/3 cup olive oil plus more for brushing
6 garlic cloves, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt plus more for seasoning
1 teaspoons freshly ground black pepper
1 2" piece fresh ginger, peeled and chopped
**Ingredient info:**Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian markets

Steps:

  • Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
  • Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

GRILLED CHICKEN MARINADE



Grilled Chicken Marinade image

Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h20m

Yield 5

Number Of Ingredients 9

¼ cup red wine vinegar
¼ cup reduced-sodium soy sauce
¼ cup olive oil
1 ½ teaspoons dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5 skinless, boneless chicken breasts, thinly sliced

Steps:

  • Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
  • Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
  • Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g

GRILLED LEMON YOGURT CHICKEN



Grilled Lemon Yogurt Chicken image

There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 3h50m

Yield 6

Number Of Ingredients 14

½ cup plain low-fat Greek yogurt
½ lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
½ cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

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.

Nutrition Facts : Calories 522.8 calories, Carbohydrate 5.8 g, Cholesterol 168.6 mg, Fat 29.9 g, Fiber 1.1 g, Protein 55.2 g, SaturatedFat 8.2 g, Sodium 590.4 mg, Sugar 3.1 g

CHILE-AND-YOGURT-MARINATED GRILLED CHICKEN



Chile-and-Yogurt-Marinated Grilled Chicken image

Yes, you'll need a lot of spices, but it's not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Categories     Chicken     Yogurt     Chile Pepper     Grill/Barbecue     Marinade     Bon Appétit     Dinner

Yield 4 servings

Number Of Ingredients 15

7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
4 garlic cloves
1/2 cup plain whole-milk yogurt (not Greek)
3 tablespoons fresh lime juice
2 tablespoons mustard oil (optional)
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 1/2 teaspoons dried mango powder (amchoor; optional)
1 1/2 teaspoons crushed dried fenugreek leaves
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
2 tablespoons vegetable oil, plus more for grill
1 1/2 pounds skinless, boneless chicken thighs, patted dry
Kosher salt

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.

HG HOT COUPLE: YOGURT-MARINATED GRILLED CHICKEN



HG Hot Couple: Yogurt-Marinated Grilled Chicken image

Provided by Food Network

Time 1h25m

Yield 2 servings

Number Of Ingredients 2

1/4 cup plain fat-free yogurt
12 ounces raw boneless skinless lean chicken breasts, cut into 1 1/2-inch cubes

Steps:

  • Place chicken in a medium bowl, top with yogurt, and stir to coat completely. Cover and refrigerate for at least 1 hour.
  • Skewer the chicken onto skewers, packing the pieces together tightly.
  • Spray a grill or a grill pan lightly with nonstick spray, and bring it to medium-high heat.
  • Grill for 10 to 12 minutes, covered, carefully flipping about halfway through cook time.
  • Once cool enough to handle, pull the chicken off the sticks and eat!

Nutrition Facts : Calories 204, Fat 2 grams, Sodium 134 milligrams, Carbohydrate 2 grams, Protein 39 grams, Sugar 2 grams

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO



Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.

Provided by Melissa Clark

Categories     poultry, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

  • In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  • When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
  • While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  • To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

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From yellowblissroad.com


YOGURT MARINATED GRILLED CHICKEN - CHEF VEERA
2022-06-09 In a food processor, grind the onion, garlic, ginger with the Greek yogurt. Add the chicken curry rub, 1 tablespoon of garam masala, pepper, salt, lime juice and cilantro. Blend till smooth. Marinate the chicken in a plastic zip lock bag with the yogurt mixture for at least 3 hours and preferably overnight. Heat a grill to medium high, brush ...
From chefveera.com


LEMON AND YOGURT MARINATED GRILLED CHICKEN - COOKING WITH CARLEE
2022-06-05 This chicken brings the flavors of Greece to your grill. It is marinated in lemon and yogurt and then grilled. It comes off juicy, tender and full of flavor. You are going to love how good and how easy it is! Prep Time 15 minutes. Cook Time 20 minutes. Additional Time 3 …
From cookingwithcarlee.com


YOGURT HERB MARINATED GRILLED CHICKEN – CLAUDIA'S TABLE
Instructions. In a small bowl, combine Greek yogurt, fresh herbs, lemon juice, lemon peel, minced garlic, cayenne, paprika, cumin, olive oil (optional) salt and pepper. Combine well. In a zip type plastic bag, add the chicken pieces.
From claudiastable.com


YOGURT-MARINATED GRILLED CHICKEN - PARADE: ENTERTAINMENT, RECIPES …
2013-07-03 Marinate chicken in refrigerator at least 3 hours or overnight. Preheat grill to medium-high, direct heat. (Gas grill: Turn on all burners. Charcoal: Spread coals into an even layer.) Brush grill ...
From parade.com


YOGURT MARINATED CHICKEN - FEELGOODFOODIE
2022-06-20 Pat the chicken breast with a paper towel to remove excess moisture. Place the chicken in a large glass bowl. Add Greek yogurt on top of the chicken and season with the paprika, onion powder, oregano, salt, and pepper. Rub the chicken breasts with the yogurt and seasoning and coat well. Allow the chicken to marinate.
From feelgoodfoodie.net


YOGURT MARINATED CHICKEN THIGHS RECIPE - GRILLED CHICKEN THIGHS
2019-06-28 Cover and store in the fridge for 2-4 hours. Coat grill or grill pan with oil. When ready to cook, heat grill or grill pan to medium high heat. Remove chicken from yogurt but no need to pat dry. Cook each chicken thigh for 5-6 minutes per side or until internal temp reaches 165F.
From thecookierookie.com


GREEK-STYLE YOGURT MARINATED CHICKEN - DIMITRAS DISHES
Instructions. Slice the chicken into equal-sized strips. Make the marinade: combine all of the marinade ingredients in a large mixing bowl and whisk together. Place the chicken in the bowl and toss to coat in the marinade. Cover with plastic and chill in the refrigerator for 30 minutes or up to 8 hours.
From dimitrasdishes.com


5-INGREDIENT LEMON YOGURT MARINATED GRILLED CHICKEN BREASTS
2016-07-13 Instructions. In a bowl, combine the lemon juice, olive oil, yogurt and mediterranean spiced sea salt and stir. Add the chicken breasts and stir so that the chicken is covered in the marinade. Place in the refrigerator for 20 minutes (or up to an hour). Preheat grill to medium high and lightly oil the grate.
From ambitiouskitchen.com


YOGURT MARINATED CHICKEN - EASY CHICKEN RECIPES
2020-08-07 Instructions. 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.
From easychickenrecipes.com


MEDITERRANEAN GRILLED CHICKEN + DILL GREEK YOGURT SAUCE
2015-05-21 First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and ...
From themediterraneandish.com


GREEK YOGURT MARINATED CHICKEN {GRILLED} - HOME COOKED HARVEST
2021-07-01 In a blender or food processor, combine yogurt, mint, cilantro, ginger, garlic, with 1/2 cup water. Mix until smooth. Add in a little more water if the blender isn'f full enough. Pour the marinade into the bag or bowl of raw chicken. Cover or zip closed. Put in the refrigerator for at least 2 …
From homecookedharvest.com


GRILLED CHICKEN IN BUTTERMILK YOGURT MARINADE - GOOD CHEAP EATS
2009-09-15 Instructions. Place the chicken pieces in a large ziptop bag or 9x13-inch pan. In a small mixing bowl, whisk together the yogurt, buttermilk , lemon juice, olive oil, and seasoning mix. Pour this mixture over the chicken pieces, turning the chicken to coat.
From goodcheapeats.com


YOGURT MARINATED CHICKEN WITH GARLIC SAUCE
2022-06-28 Recipe Summary. Hands-On: 25 mins. Total: 8 hrs 35 mins. Yield: Makes 4 servings. Ingredients. Ingredient Checklist. 8 garlic cloves, smashed; 2 jalapeño peppers ...
From thesuperhealthyfood.com


YOGURT MARINATED CHICKEN | FOOD DEVOTED
Yogurt-Marinated Chicken Recipe Ingredients. 8 Chicken Breasts. 2 cups WHOLE MILK yogurt. 1 cup fresh cilantro, roughly chopped. 1/2 a large onion, chopped in chunks . 1/3 cup olive oil. 6 garlic cloves, roughly chopped. 1 tablespoon of garam marsala . 2 teaspoons of salt. 1 teaspoon of black pepper, freshly ground . 1 2 inch piece of fresh ...
From fooddevoted.com


GRILLED CHICKEN MARINADE RECIPE - HOW TO MARINATE CHICKEN
2021-05-19 Directions. For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, Dijon mustard, thyme, salt and black pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. For the grilled chicken: Place the chicken in a zip-top gallon bag.
From thepioneerwoman.com


YOGURT MARINATED GRILLED CHICKEN ⋆ 100 DAYS OF REAL FOOD
2019-06-18 Preheat outdoor grill to medium-high. Spray the grates with oil (to prevent sticking) and grill the chicken for about 7 to 10 minutes on each side, until done all the way through (no longer pink in the middle—165 degrees F when inserted with a thermometer).
From 100daysofrealfood.com


CURRY CHICKEN MARINADE (SUPER FLAVORFUL YOGURT MARINADE) - BAKE …
2021-02-02 Instructions. Mix all ingredients in a small bowl. Combine yogurt, lime juice, curry powder, and salt until smooth. Transfer the marinade into a ziploc plastic storage bag then add your chicken pieces. Seal securely while squeezing out any excess air. …
From bakeitwithlove.com


GRILLED CHICKEN WITH GREEK YOGURT AND SMOKED PAPRIKA …
Add the chicken and toss to coat well in the marinade. Cover and let marinate for 8 hours in the refrigerator. Preheat half of the grill, setting the burners to high. Oil the grate. Drain the chicken and discard the marinade. Oil the chicken. Place on the side of the barbecue that is off, skin-side down. Close the barbecue lid.
From ricardocuisine.com


THE BEST GRILLED CHICKEN MARINADE RECIPE - GRILLONADIME.COM
2022-03-10 Place the chicken breasts in a large ziplock bag or a bowl. Pour the marinade over the chicken. Allow the chicken to marinate for at least 30 minutes or overnight. Then preheat the grill to 350 degrees F. Gently brush the grates of the grill with the oil to prevent the chicken from sticking.
From grillonadime.com


YOGURT MARINADE FOR GRILLED CHICKEN | CHEAPCOOKING
2013-05-16 made this last night for a quick marinade… put half in the fridge to marinade for longer and hopefully have more flavor. I put in honey yogurt, olive oil, honey, garlic, and lemon juice. Paired it with some rice and cheesy cauliflower (a very beige meal). Very tangy and delicious!
From cheapcooking.com


HOW TO MARINATE CHICKEN WITH YOGURT & MARINADE RECIPE
2020-06-06 Instructions. Whisk the yogurt, ginger, cumin, chili flakes, and salt in a bowl. Place the chicken breasts on the yogurt mixture. Cover and refrigerate. Remove from the yogurt and grill until done. Using a mortar and pestle, grinder the cumin seeds, coriander seeds, and chili flakes. Add the paprika and salt and mix.
From confessionsofanover-workedmom.com


FOR THE JUICIEST GRILLED CHICKEN, JUST ADD YOGURT
2021-06-11 Any combination of alliums ( garlic, onions, shallots) with herbs, spices and an optional chile can find a happy home in the marinade bowl. As long …
From nytimes.com


CHILE-AND-YOGURT-MARINATED GRILLED CHICKEN - AMERICAN MADE GRILLS
2021-08-16 Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into the 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.
From americanmadegrills.com


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