Best 7 Yogurt Mint Marinated Chicken Recipes

YOGURT-MINT MARINATED CHICKEN

Steps:

• Rinse chicken under cold water. Place in a large bowl and rub with salt and lemon juice. Set aside.
• Blend remaining ingredients; toss well to mix and then coat chicken.
• Seal bowl with plastic wrap and refrigerate for 24 hours.
• Preheat oven to 400* F.
• Place chicken on a foil-lined baking sheet and bake for 35 minutes.

YOGURT-MARINATED CHICKEN SKEWERS

Steps:

• For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
• For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
• Soak 8 wooden skewers in water for at least 30 minutes.
• Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
• Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.

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, MINT AND LIME MARINADE

Steps:

• Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;

MINTY YOGURT CHICKEN

Steps:

• Slash the chicken flesh at regular intervals with a sharp knife and place in a bowl.
• Mix together the honey, lemon juice, yogurt, salt and pepper and half the mint.
• Spoon the marinade over the chicken and leave to marinate for 30 minutes.
• Line the broiler pan with foil and cook the chicken under a medium-hot broiler until thoroughly cooked and golden brown, turning the chicken occasionally during cooking.
• Sprinkle with the remaining mint and serve.

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA

Steps:

• In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
• In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
• Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

YOGURT-MARINATED CHICKEN

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°.