GRILLED LEMON YOGURT CHICKEN
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
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
YOGURT-MARINATED GRILLED CHICKEN SHAWARMA
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
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.
GRILLED CHICKEN WITH YOGURT MARINADE
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
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.
LEMON YOGURT CHICKEN
Make and share this Lemon Yogurt Chicken recipe from Food.com.
Provided by Babs in Toyland
Categories Very Low Carbs
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the yogurt, lemon juice, vegetable oil, onion, honey and garlic and mix well.
- Place chicken in a bowl or dish and pour marinade over it and marinate for at least 3 hours.
- On a prepared grill cook chicken, basting with marinade every 10 minutes, until juices run clear and chicken is cooked through.
YOGURT-MARINATED GRILLED CHICKEN
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
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
More about "grilled lemon yogurt chicken recipes"
GRILLED GREEK-STYLE LEMON YOGURT CHICKEN
From goodfoodbaddie.com
4.8/5 (13)Total Time 2 hrs 45 minsCategory Dinner, Main Course, Sauce or MarinadeCalories 376 per serving
- Mix all marinade ingredients and the chicken in a large mixing bowl. Cover and place in fridge overnight (Or at least 2 hours prior to cooking)
- When you are ready to cook the chicken, remove it from the fridge. Preheat the grill to medium-high heat for at least 10 minutes and lightly oil the grate.
- Transfer the chicken to the grill, skin side down to start. Grill the chicken for 30-35 minutes, turning occasionally (about 2-3 times) and making sure to baste the chicken at each turn with any remaining sauce.
- The chicken is fully cooked when the chicken is golden brown, the meat is no longer pink, and the juices run clear. Use a thermometer to make sure the chicken is fully cooked. The thermometer should be inserted into the thickest part of the chicken and read 165°F (74 degrees C).
YOGURT AND LEMON MARINATED GRILLED …
From howsweeteats.com
5/5 (72)Category Main CourseServings 4Estimated Reading Time 4 mins
- Place the chicken in a ziplock bag or baking dish. In a bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, salt and pepper. Pour the mixture of the chicken and toss to coat. Marinate for at least 2 hours or even overnight.
- When ready to grill, preheat your grill to high for at least 10 minutes. Remove the chicken with kitchen tongs and place it directly on the hot grates. Grill for 3 to 4 minutes, then flip and grill for 5 minutes more. Flip once or twice more for about a minute each, totally your cook time to 10 or 12 minutes. You want the internal temperature of the thighs to be 165 degrees F. Remove the thighs from the grill and let them rest for 10 minutes before serving.
- Whisk together the ingredients in a bowl until combined. This says great in the fridge for a day or two.
- Heat a nonstick skillet over medium heat and add the olive oil. Add in the tomatoes and toss to coat in the oil. Cook, stirring or shaking the pan often, until the tomatoes begin to burst, about 8 to 10 minutes. Stir in the garlic. Cook for another minute then turn off the heat. Stir in the salt and pepper.
5-INGREDIENT LEMON YOGURT MARINATED …
From ambitiouskitchen.com
5/5 (2)Estimated Reading Time 4 minsCategory Chicken, Dinner, Gluten Free, Grain FreeTotal Time 45 mins
LEMON PEPPER YOGURT GRILLED CHICKEN
From fedandfit.com
15 YOGURT-MARINATED CHICKEN RECIPES
From allrecipes.com
LEMON GARLIC GREEK YOGURT CHICKEN - A …
From acommunaltable.com
EASY BUTTER CHICKEN RECIPE (BUTTER THAN TAKEOUT)
From modernmealmakeover.com
MEDITERRANEAN GRILLED CHICKEN THIGHS WITH DILL YOGURT SAUCE
From themediterraneandish.com
CHICKEN DONER KEBAB - JO COOKS
From jocooks.com
LIFESTYLE FOODS ON INSTAGRAM: "GRILLED CHICKEN PASTA SALAD A BBQ ...
From instagram.com
GRILLED ARTICHOKES WITH LEMON SAUCE — THE MOM 100
From themom100.com
PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON YOGURT GLAZE
From usa.fage
HARISSA GRILLED CHICKEN WITH LEMON MINT YOGURT SAUCE
From livelytable.com
MEDITERRANEAN RICE BOWL WITH GRILLED CHICKEN TAWOOK SKEWERS
From femalefoodie.com
LEMON YOGURT CHICKEN RECIPE | LEMON GRILLED YOGURT CHICKEN
From crispyfoodidea.com
GREEK YOGURT CHICKEN MARINADE WITH LEMON AND GARLIC
From foolproofliving.com
GRILLED CHICKEN BREAST {EASY AND JUICY!} – WELLPLATED.COM
From wellplated.com
FOR THE JUICIEST GRILLED CHICKEN, JUST ADD YOGURT
From nytimes.com
NINI NGUYEN SHARES GRILLED KABOB RECIPE FOR GROUP VACATION
From bravotv.com
GRILLED LEMON CHICKEN WITH TZATZIKI - SLENDER KITCHEN
From slenderkitchen.com
LEMON YOGURT AND BASIL CHICKEN SKEWERS - CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
GRILLED VEAL WITH BEET AND AVOCADO SALAD | RICARDO
From ricardocuisine.com
THE BEST GRILLED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
BEST CREAMY CUCUMBER SALAD RECIPE - HOW TO MAKE CREAMY
From delish.com
GRILLED LEMON CHICKEN - SUPER HEALTHY KIDS
From superhealthykids.com
GRILLED SHRIMP SALAD
From cookedandloved.com
YOGURT MARINATED CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
You'll also love