Vijs Yogurt And Tamarind Marinated Grilled Chicken Recipes

YOGURT-MARINATED GRILLED CHICKEN

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.

YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V

Steps:

• In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
• Add the chicken, mix and make sure the chicken is covered with the marinade.
• Cover and marinate for a minimum of 4 hours but 8 is prefered.
• Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
• Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
• Check or the thighs are done, if still pink continue grilling.
• Serve with the lemon wedges.

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.