**Grilled Chicken with a Mint and Yoghurt Sauce: A Flavorful and Refreshing Summer Dish**
Savor the tantalizing flavors of grilled chicken expertly paired with a refreshing mint and yogurt sauce in this delectable recipe. The chicken is marinated in a fragrant blend of herbs and spices, ensuring a succulent and juicy texture. As the chicken sizzles on the grill, its smoky aroma fills the air, promising a feast for the senses. The mint and yogurt sauce adds a burst of cooling freshness, complementing the richness of the grilled chicken perfectly. This dish is not only a culinary delight but also a delightful symphony of flavors and textures.
**Additional Recipes to Explore:**
1. **Grilled Chicken with Lemon and Herb Marinade:** This zesty recipe features a vibrant marinade of lemon, herbs, and olive oil, infusing the chicken with a tangy and aromatic flavor.
2. **Chicken Souvlaki with Tzatziki Sauce:** Experience the Mediterranean flavors of tender chicken skewers marinated in a savory blend of herbs and spices, served with a creamy and refreshing tzatziki sauce.
3. **Grilled Chicken with Chimichurri Sauce:** Savor the vibrant flavors of Argentina with this recipe, where grilled chicken is paired with a herbaceous and tangy chimichurri sauce, made with fresh parsley, cilantro, and garlic.
4. **Grilled Chicken with Mango Salsa:** Indulge in a tropical twist with this delightful recipe, where grilled chicken is topped with a vibrant and flavorful mango salsa, creating a sweet and savory combination.
5. **Grilled Chicken with Asian-Inspired Marinade:** Embark on a culinary journey to Asia with this recipe, featuring a flavorful marinade of soy sauce, ginger, and garlic, resulting in a tender and succulent grilled chicken.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
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.
MIDDLE EASTERN GRILLED CHICKEN PITA SANDWICHES WITH YOGURT MINT SAUCE
Steps:
- Make the marinade:
- In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste.
- Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight
- Make the sauce:
- In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste.
- On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.
GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA
You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.
Provided by David Tanis
Categories lunch, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
- Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
- Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
- Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
GRILLED CHICKEN BREASTS IN SPICED YOGURT
An easy Grilled Chicken Breasts recipe
Categories Chicken Marinate Low Carb Quick & Easy Yogurt Mint Spice Summer Grill/Barbecue
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together 1 cup yogurt, 2 tablespoons oil, 1 tablespoon lemon juice, salt, and spices, then add chicken and turn until coated well. Marinate at room temperature 20 minutes.
- While chicken is marinating, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- While grill is heating, whisk together remaining 1 1/4 cups yogurt and 1 1/2 tablespoons lemon juice and salt to taste.
- Grill chicken (discard marinade), covered only if using gas grill, on lightly oiled grill rack, turning over occasionally, until just cooked through, 10 to 12 minutes total. Transfer chicken to a platter.
- Toss together mint, shallot, and remaining tablespoon oil in a small bowl. Drizzle chicken with yogurt sauce and top with mint salad.
Tips:
- Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use a flavorful one. The recipe in the article uses a marinade made with yogurt, mint, garlic, and spices. You can also use other marinades, such as a simple olive oil and lemon marinade, or a more complex marinade made with herbs and spices.
- Cook the chicken over indirect heat: This will help to prevent the chicken from drying out. If you are using a charcoal grill, place the coals on one side of the grill and the chicken on the other side. If you are using a gas grill, turn off the burners on one side of the grill and cook the chicken on the other side.
- Use a meat thermometer to ensure that the chicken is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will help to keep the chicken juicy. Let the chicken rest for at least 5 minutes before slicing and serving.
Conclusion:
Grilled chicken with a mint and yogurt sauce is a delicious and healthy dish that is perfect for a summer cookout. The chicken is flavorful and moist, and the yogurt sauce is refreshing and tangy. This dish is sure to be a hit with your family and friends.
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