Sunday, April 20, 2008

Yogurt-Marinated Grilled Chicken


This grilled chicken recipe is quick and easy and has become a standby in our household. So much so, that I almost didn't think to blog it. I came up with this recipe years ago after realizing that so many yummy and tender Indian chicken dishes use yogurt as a base.

This recipe is really a guideline. You can vary the seasonings to your taste. Feel free to use it as a quick marinade, but the longer you let it marinate, the better the chicken will taste.

This is also a good, neutral-looking and tasting dish for Picky Stepkid. (Picky Stepkid whines and complains about things that are too spicy or that contain green (herbacious) things.) If Picky Stepkid is not around, you can bet that more seasonings and some fresh herbs get thrown into the mix.


Yogurt-Marinated Grilled Chicken

1 c plain lowfat, 2%, or full fat yogurt (not non-fat)
2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp agave nectar or honey
juice of 1 lemon
2 oz white wine or vermouth
2 tsp paprika
2 tsp salt-free Creole seasoning
kosher salt
freshly cracked black pepper
assorted fresh herbs, minced (picky children or step-children permitting)

1) Whisk all together and place in a zippered or vaccuum-sealable bag with 1 lb chicken.
2) Let marinate for at least 20 minutes.
3) Grill until juices run clear and enjoy!

0 red beans:

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