YOGURT CHICKEN MARINADE FULL

But trying to reuse any leftover marinade is not safe. Once you cook the chicken thoroughly it is fine to eat. No, for food safety reasons do not reuse yogurt marinade.Īfter the chicken is marinated, the leftover marinade can harbor bacteria. Larger or thicker breasts will take longer, which is why I recommend an instant-read thermometer to avoid undercooking or overcooking the chicken. The chicken is ready to flip when it releases easily from the grill grates. White meat should be cooked to an internal temperature of 165☏ and the juices should run clear.įor thin pieces, this will take 3-4 minutes per side. How do you know when grilled chicken is done? You can even put the chicken in the marinade the night before or first thing in the morning. But optimally you would marinate for at least several hours. The minimum time is to marinate the chicken for 30 minutes to impart some of the flavor. Toss chicken in marinade, generously coating all sides of meat. You could also use this marinade for thighs or even drumsticks and bake or grill like these Tandoori Chicken Drumsticks. In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice and salt. You can pound larger chicken breasts with a meat mallet or slice in half lengthwise to create two thin breast pieces. I like to use thinly sliced chicken breasts so the flavor infuses completely and they cook quickly and stay juicy. So tasty and versatile! Fast enough for a weeknight meal with lots of fresh flavors, this simple grilled chicken recipe has one of my “back pocket meals” for many years. Or you can put your thawed OR even still frozen chicken breasts into a plastic bag with the Greek yogurt mixture in the morning, and pull them out to grill right when it’s time to cook dinner. With an intensely flavored marinade humming with za’atar, garlic and lemon zest, these chicken thighs are deeply savory, even when marinated for only a couple of hours. The beauty of this recipe is that you can throw it in the marinade when you get home from work, and by the time you’ve changed and gotten your side dishes prepped, it’s ready to toss on the grill. Combine yogurt, lime juice, curry powder, and salt until smooth.

It can be odds and ends from fresh herbs you picked up at the grocery store for another recipe, whatever you have growing in your garden, or even dried herbs in a pinch. I love to use lemon, garlic, and a handful of whatever herbs I have on hand. A handful of ingredients is all you need in this easy marinade. And it helps infuse the flavor of whatever you add to the marinade.

YOGURT CHICKEN MARINADE FULL

Either way, once you’ve made it, let the chicken marinate for at least 8 hours (or even better, overnight.) Yogurt is a “gentler” marinade than a typical citrus-based one, so it takes a bit longer for it to reach its full effect.Marinating the chicken in Greek yogurt with a bit of olive oil is the secret to keep it moist and juicy. It’s equally delicious when made with basil, mint, chives, or (my favorite) a mix of all of them. If you’re growing fresh herbs this season, this recipe is the perfect time to harvest your own and blend up in this marinade. I’ve even mixed it with an extra splash of oil and vinegar for a delicious salad vinaigrette.

It adds bright color and bold flavor to everything from this yogurt-marinated chicken to slathered over flatbread or tossed with pasta. Yes, it’s a lot of parsley, and yes, it’s delicious.

It likely has something to do with the fact that I threw in an entire bunch of fresh parsley into the blender. Patrick’s-themed recipe… yet here we are. I didn’t set out to make a marinade that was so green, it might as well be a St.

Yogurt chicken marinade