Thursday, July 21, 2011

Yogurt-Marinated Chicken

 Original recipe from
  • 1 1/2 tablespoons Aleppo pepper* OR 2 teaspoons dried crushed Cayenne pepper plus 2 teaspoons sweet paprika
  • 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves, peeled and minced
  • 1 unpeeled lemon; thinly sliced into rounds, 
  • 1 1/4 pounds skinless boneless chicken breasts
Place Cayenne pepper and sweet paprika in a large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. NOTE:  I marinated the chicken for 24 hours, in a gallon-sized Ziploc freezer baggie in the refrigerator.
Prepare barbecue (medium-high heat). Discard marinade in bowl.  Brush grill rack with oil or use a non-stick cooking spray. Grill chicken until golden brown and cooked through, approximately 10 to 12 minutes on each side. I served the chicken with cilantro/lime Jasmine rice and cucumber/tomato Greek salad.

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