Yogurt Wet Rub For Chicken Recipes

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.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

YOGURT CHICKEN

Steps:

• In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty), place in a 1 gal zip-lock bag with the chicken.
• Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day.
• Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done.
• Remove from heat and let it set in a covered bowl for 5-10 minutes before serving.
• Can also be done under a broiler on a rack.

WET RUB FOR POULTRY

Steps:

• Combine all ingredients and spread over the surface of the food to be cooked.

ROTISSERIE CHICKEN WITH YOGURT SAUCE AND HERB RELISH

Steps:

• Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
• Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.

ROAST CHICKEN WITH YOGURT SAUCE

Steps:

• Wash and pat dry chicken.
• Prick the skin with a fork.
• Rub it with a mixture of pepper and ground ginger.
• With string, tie legs and tail of chicken.
• Place chicken breast side-up on rack in open roasting pan.
• Roast at 180°C for 10 minutes.
• Heat sauce in a pan over medium heat.
• Brush skin with sauce.
• Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
• Keep the sauce warm while basting.
• Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
• Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
• Serve the remaining sauce separately.