WHAT TO MIX WITH PLAIN YOGURT RECIPES

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YOGURT-MARINATED GRILLED CHICKEN RECIPE - TOM MYLAN | FOOD ...



Yogurt-Marinated Grilled Chicken Recipe - Tom Mylan | Food ... image

This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it's a little overcooked. The marinade also works well with skin-on boneless breasts or thighs. Plus:  More Chicken Recipes 

Provided by Tom Mylan

Categories     Grilling

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 10

1 cup full-fat plain Greek yogurt
1 cup lightly packed cilantro, finely chopped
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon cayenne
1 teaspoon ground cumin
Kosher salt
Pepper
One 3 1/2-pound chicken—halved, breast and rib bones removed, leg bones left intact
Vegetable oil, for brushing

Steps:

  • In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt and 1 teaspoon of pepper. Add the chicken halves and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring the chicken to room temperature before grilling.
  • Set up a gas grill for indirect grilling, then heat to 400° and oil the grate. Remove the chicken from the marinade, scraping off any excess; discard the marinade. Season the chicken with salt and pepper. Set the chicken skin side up on the grate over indirect heat. Close the grill and cook, turning once, until the chicken is browned and nearly cooked through, about 25 minutes; use a spray bottle filled with water to stop flare-ups.
  • Reduce the heat to moderately low. Flip the chicken and grill it over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 160°, about 15 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving.

YOGURT PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Yogurt Pancakes Recipe: How to Make It - Taste of Home image

Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 pancakes.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 40g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein. Diabetic Exchanges 2.500 starch

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