Yogurt Marinated Chicken Recipes

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°.

Steps:

• Combine first nine ingredients,and pour into a large ziploc bag.
• Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
• Refrigerate 8 hours or overnight.
• I think overnight is best.
• You can grill over indirect medium heat until done.
• But I used my Showtime Rotisserie.
• If you have one, (and if you don't, they're very cool), use the flat basket and cook for about 25 minutes.

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.

Steps:

• Juice 1 of the limes into a medium bowl. Whisk in the cumin, turmeric, 1 cup of the yogurt, 1 teaspoon salt and a generous amount of black pepper. Add the chicken tenders and toss until well coated. Cover the bowl and refrigerate for at least 1 hour and up to overnight.
• Meanwhile, cut the remaining lime in half and juice one of the halves into a small bowl. Whisk in 1/2 cup yogurt and 1 tablespoon water until smooth; refrigerate until ready to serve. Cut the remaining lime half into wedges and set aside for serving.
• Put the flour, remaining 1 cup yogurt and 2 tablespoons water in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured surface and knead until the dough is smooth and slightly elastic, dusting with more flour if necessary, about 8 minutes. If the dough feels too dry, add water 1 tablespoon at a time and continue kneading until soft and pliable. Divide the dough into 4 pieces, roll into balls and pat out into four 8-inch rounds.
• Spray a grill pan generously with nonstick spray and heat over medium heat. Rub 2 of the dough rounds on each side with 1 tablespoon of the oil and place on the grill pan. Cook until dry around the edges and dark grill marks form, about 3 minutes. Flip and cook until golden on the other side, about 2 minutes more. Set aside and repeat with the remaining dough rounds and oil. Brush any remaining dough bits to the sides of the grill pan.
• Shake off as much marinade as possible from the chicken pieces and transfer to the grill pan. Cook until dark grill marks form and an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 4 minutes per side.
• Spread each flatbread with 1 tablespoon of the yogurt sauce. Top each with 2 chicken tenders and sprinkle with one-quarter of the cucumbers, tomatoes, feta, red onion and cilantro. Drizzle with the remaining yogurt sauce and season with salt and pepper. Fold in half like a taco and serve immediately with lime wedges and mixed greens.

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.

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.

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.

Steps:

• Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
• Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
• Serve with rice or pasta and salad and enjoy!

Steps:

• In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
• In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
• Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.