Best 6 Yogurt Marinated Fried Chicken With Saffron And Paprika Recipes
**Indulge in a Culinary Journey with Yogurt-Marinated Fried Chicken: A Symphony of Flavors Awaits**
Prepare to tantalize your taste buds with a culinary masterpiece - yogurt-marinated fried chicken elevated with the vibrant hues and rich aromas of saffron and paprika. This exceptional dish promises a crispy outer layer encasing tender, succulent chicken infused with a harmonious blend of tangy yogurt, aromatic spices, and zesty herbs. Accompany this delectable main course with a refreshing cucumber-tomato salad, a tangy lemon-tahini sauce, and a fragrant saffron rice pilaf. Embark on this culinary adventure and savor every bite of this flavor-packed extravaganza.
GOOD FRICKIN' PAPRIKA CHICKEN
While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h20m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
- Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 5.8 g, Cholesterol 167.1 mg, Fat 41.3 g, Fiber 1.4 g, Protein 54.1 g, SaturatedFat 9.7 g, Sodium 257.6 mg, Sugar 2.6 g
YOGURT MARINATED CHICKEN
A serious flavor upgrade for chicken! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that's brimming with earthy spices, and a fresh lemon-herb flavor.
Provided by Jaclyn
Categories Main Course
Time 1h35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 231 kcal, Carbohydrate 3 g, Protein 29 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 142 mg, Sodium 474 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
YUMMY YOGURT MARINATED CHICKEN
This is really good, and really easy. The yogurt mixture really sticks to the chicken and makes it tasty and tender. Keep in mind it has to marinate for at least 8 hours.
Provided by ciao4293
Categories Chicken Breast
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first nine ingredients,and pour into a large ziploc bag.
- Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
- Refrigerate 8 hours or overnight.
- I think overnight is best.
- You can grill over indirect medium heat until done.
- But I used my Showtime Rotisserie.
- If you have one, (and if you don't, they're very cool), use the flat basket and cook for about 25 minutes.
Nutrition Facts : Calories 310.6, Fat 17.2, SaturatedFat 4.2, Cholesterol 93.4, Sodium 417.7, Carbohydrate 5.4, Fiber 0.4, Sugar 3.7, Protein 32.3
YOGURT-MARINATED CHICKEN
This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. -Naheed Saleem, Stanford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
SAFFRON-YOGURT CHICKEN KEBABS
A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.
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.
Tips:
- For the best flavor, use high-quality yogurt. Look for a yogurt that is plain and unsweetened, with a thick and creamy texture.
- Be sure to marinate the chicken for at least 2 hours, or overnight. This will allow the flavors of the yogurt and spices to penetrate the chicken.
- When frying the chicken, be sure to use a heavy-bottomed pan or pot. This will help to evenly distribute the heat and prevent the chicken from burning.
- Fry the chicken in batches to avoid overcrowding the pan. This will help to ensure that the chicken cooks evenly.
- Serve the chicken hot with your favorite sides. Some good options include rice, potatoes, or vegetables.
Conclusion:
Yogurt-marinated fried chicken with saffron and paprika is a delicious and flavorful dish that is perfect for any occasion. The yogurt marinade helps to tenderize the chicken and give it a slightly tangy flavor, while the saffron and paprika add a warm and smoky flavor. This dish is sure to be a hit with your friends and family.
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