We’re more than halfway through March and just a few days
away from
spring.
FINALLY! We actually grilled this chicken over a month ago, when I was
convinced that if started cooking like it was spring, the weather would
cooperate. My attempts might have been unsuccessful, given the snowstorm we
faced at the end of February, but eating food off of the grill at least made me
feel like spring was around the
corner!
This chicken is marinated in Greek yogurt and cilantro,
which makes it incredibly tender. I’m sure regular yogurt would be fine, but since
we often have
a fridge full of Chobani, that’s what we used. I was a little disappointed that
the cilantro flavor didn’t come through stronger (although it did provide a
nice green tint to the chicken!), but this is easily solved by serving it with
a few sprigs of cilantro on top.
Do you have a favorite marinade for grilled chicken? Let’s
hear it!
One Year Ago: Thai Glazed Cashews
Two Years Ago: Cilantro Lime Black Bean and Sweet Potato Pitas
Three Years Ago: Zucchini Artichoke Spinach Quiche with Bulgur Crust
Cilantro Yogurt Marinated Chicken
from Bon Appetit July 2011
Ingredients:
-8 skinless, boneless chicken breasts (about 3 lbs)
-2 cups plain whole-milk yogurt (I used Chobani)
-1 cup coarsely chopped fresh cilantro leaves and stems
-1/2 large onion, coarsely chopped
-1/3 cup olive oil, plus more for brushing
-6 garlic cloves, coarsely chopped
-1 tbsp fresh lime juice
-1 tbsp garam masala
-2 tsp kosher salt, plus more for seasoning
-1 tsp freshly ground black pepper
-1 2-inch piece fresh ginger, peeled and chopped
Directions:
1. Working one at a time, place each chicken breast between 2 sheets of waxed paper and pound to 1/2-inch thickness. Transfer chicken breasts to a resealable plastic bag.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over the chicken, seal the bag, and turn to coat. Marinate chicken in the fridge for at least 3 hours, or overnight.
3. Heat a gas grill to medium-high and brush grates with oil. Scrape excess marinate off chicken and season chicken with salt. Grill chicken, turning once, until browned and cooked through (about 3-4 minutes each side).
