MARINATED CHICKEN GRILL RECIPES

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YOGURT-MARINATED CHICKEN RECIPE: HOW TO MAKE IT



Yogurt-Marinated Chicken Recipe: How to Make It image

This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. —Naheed Saleem, Stanford, Connecticut

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 10

1/2 cup fat-free yogurt
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
6 bone-in chicken breast halves (6 ounces each)
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin

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°.

Nutrition Facts : Calories 149 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 163mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat.

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS RECIPE ...



Lemon and Herb Marinated Grilled Chicken Thighs Recipe ... image

Provided by Anne Burrell

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

Steps:

  • In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
  • Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
  • Preheat grill. Brush and oil the grill to clean.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
  • Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.
  • Call yourself a superstar!
  • March - Why We Love: Lemons

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  • 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°.
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