Yogurt Rubbed Roast Chicken With Red Pepper Sauce Recipes

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CHICKEN WITH RED PEPPER SAUCE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16



Chicken with Red Pepper Sauce image

Steps:

  • For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
  • For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
  • Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
  • Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
  • When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
  • Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Provided by The Hearty Boys

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16



Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa image

Steps:

  • Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
  • Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
  • Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
  • Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows
1 (20-ounce) can crushed pineapple, drained
1 jarred roasted red pepper, cut into small dice
2 tablespoons chopped parsley leaves
1 teaspoon hot sauce
Pinch salt

YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE

Chicken coated with yogurt, thyme and coriander is roasted with carrots, shallots and red peppers. Purée the peppers with goat cheese for a sumptuous sauce that does double-duty as a sandwich spread. From the LA Times, May 1, 2008

Provided by Karen in MA

Categories     Whole Chicken

Time 3h30m

Yield 8-12 serving(s)

Number Of Ingredients 14



Yogurt-Rubbed Roasted Chicken With Red Pepper Sauce image

Steps:

  • In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
  • Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture. Refrigerate the chickens, uncovered, for 1 hour.
  • Heat the oven to 350 degrees.
  • Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well. Arrange a rack over the vegetables large enough to hold both chickens.
  • Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chickens to a large platter and tent with foil; set aside.
  • Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
  • Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
  • Add half the shallots and pulse until roughly chopped. Add the goat cheese and salt and pepper to taste and pulse again until just combined. This makes a generous 2 cups of purée.
  • Remove all but 1 cup of the purée and set aside to use throughout the week as a sandwich spread or dip, then purée the remaining red pepper mixture until smooth.
  • In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer until just thickened, about 1 minute. Whisk in the red pepper purée and cook until just thickened, 1 to 2 minutes more. Strain the sauce, discarding any solids, and keep warm.
  • Carve the chickens and transfer to plates. Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.

Nutrition Facts : Calories 673.4, Fat 46.7, SaturatedFat 13.9, Cholesterol 171.6, Sodium 356.5, Carbohydrate 18.3, Fiber 2.5, Sugar 4.5, Protein 44

1 cup plain Greek yogurt
1/4 cup olive oil, divided
1 tablespoon dry mustard
1 tablespoon chopped thyme
2 teaspoons ground coriander
kosher salt
fresh ground black pepper
2 (3 -3 1/2 lb) roasting chickens
1 lb about 16 shallot, peeled and left whole
6 carrots, peeled and cut into chunks
3 red bell peppers, halved, cored and quartered
1 (4 ounce) log goat cheese, softened
1 cup chicken broth
1 tablespoon flour

SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

Provided by Kay Chun

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 22



Spiced Roast Chicken With Tangy Yogurt Sauce image

Steps:

  • Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
  • Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
  • While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
  • Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

1/4 cup neutral oil, such as safflower or canola
5 garlic cloves, minced
1 tablespoon ground coriander
1 1/2 teaspoons ground sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon granulated onion
1/4 cup chopped cilantro
2 tablespoons lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
Salt and black pepper
1/2 cup plain Greek yogurt (2 percent or whole-milk)
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
3/4 teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper
To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread and hot sauce (optional)

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.

Provided by Melissa Clark

Categories     poultry, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10



Roasted Chicken Thighs With Garlicky Cucumber Yogurt image

Steps:

  • Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
  • Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
  • As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
  • To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 garlic cloves, finely grated, minced or passed through a press
1 tablespoon finely chopped fresh thyme or oregano leaves, or 1 teaspoon dried thyme or oregano
Large pinch of red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
1 lemon, cut lengthwise into thin wedges
1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream)
1/2 cup grated seedless cucumber, such as Persian or hothouse cucumbers (see Tip)
2 tablespoons chopped fresh mint (or use parsley or cilantro), for serving

CHICKEN WITH ROASTED RED PEPPER SAUCE

"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10



Chicken with Roasted Red Pepper Sauce image

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

3 medium sweet red peppers, cut in half lengthwise and seeded
1 large whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup sliced leek (white portion only)
1/2 cup reduced-sodium chicken broth
Hot cooked pasta, optional
1/4 cup shredded Parmesan cheese

YOGURT CHICKEN

Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Yield 5

Number Of Ingredients 8



Yogurt Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
  • In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
  • Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g

4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
½ teaspoon garlic powder
salt to taste
¼ cup butter
1 tablespoon chopped fresh parsley

ROAST CHICKEN WITH YOGURT SAUCE

Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.

Provided by ida ku zaifah

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9



Roast Chicken With Yogurt Sauce image

Steps:

  • Wash and pat dry chicken.
  • Prick the skin with a fork.
  • Rub it with a mixture of pepper and ground ginger.
  • With string, tie legs and tail of chicken.
  • Place chicken breast side-up on rack in open roasting pan.
  • Roast at 180°C for 10 minutes.
  • Heat sauce in a pan over medium heat.
  • Brush skin with sauce.
  • Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
  • Keep the sauce warm while basting.
  • Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
  • Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
  • Serve the remaining sauce separately.

Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6

1 1/2-2 kg chicken
2 teaspoons pepper
1 teaspoon ground ginger
1 cup plain yogurt
1 cup cream
2 onions, finely chopped
1/2 teaspoon poultry seasoning
1/2 tablespoon turmeric
1/2 teaspoon salt

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