Chicken Yogurt Marinade Great For Freezing Recipes

YOGURT MARINATED CHICKEN

Steps:

• In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.
• Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
• Seal bag while pressing excess air out. Rub marinade evenly over chicken.
• Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
• Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).
• Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.

CHICKEN YOGURT MARINADE (GREAT FOR FREEZING!!! )

Steps:

• Gently pulse all ingredients in your blender just a few times until combined.
• Use 1/3 to 1/2 cup of marinade for every pound of chicken.
• Place chicken and marinade inside a ziplock bag.
• Seal the ziplock bag trapping air inside and gently massage the contents to coat chicken.
• Let chicken marinade in refrigerator for 2 to 3 hours.
• Re-seal the bag tightly! Removing all the excess air.
• Freeze the chicken with the marinade.
• Cook within 3 weeks to prevent freezer burn.
• Cooking day: Thaw Chicken. This take about 16 hours and cook. I like to cook mine in a cast-iron skillet with 2 tablespoons olive oil for 12 minute.
• Serve the chicken accompanied by a small bowl of peanut sauce on the side. (lol I know I skipped the skewers. I just do not like to spend the time to skewer the meat. ).

GRILLED CHICKEN WITH YOGURT MARINADE

Steps:

• In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
• Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
• If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
• Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.