Chicken recipes
Marinated grilled chicken with spiced yogurt dip 2
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135 min
Serves 4 - 6
General
Ingredients
- 1 lb boneless (skinless chicken breasts) 455 g boneless (skinless chicken breasts)
- For the chicken marinade For the chicken marinade
- 2 tbsp soy sauce 30 ml soy sauce
- 1 tbsp Japanese mirin 15 ml Japanese mirin
- 4 tbsp vegetable oil 59 ml vegetable oil
- 1 tbsp lemon juice 15 ml lemon juice
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 tsp garlic powder 2.5 ml garlic powder
- 1 tsp onion powder 4.9 ml onion powder
- 1 tsp paprika 4.9 ml paprika
- A pinch of dried tarragon A pinch of dried tarragon
- A pinch of cinnamon A pinch of cinnamon
- Salt and black pepper to taste Salt and black pepper to taste
- Wooden skewers Wooden skewers
- For the spiced yogurt dip For the spiced yogurt dip
- 1 1/2 cup yogurt 360 ml yogurt
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/2 clove garlic (minced) 0.5 clove garlic (minced)
- 1 medium cucumber, finely chopped 1 medium cucumber, finely chopped
- Salt to taste Salt to taste
- 2 tbsp olive oil 30 ml olive oil
Method
Marinade the chicken
Cut chicken into long, thin stripes (3/4 inch thick), then cut each stripe into 1 inch pieces.
In a bowl add all the marinade ingredients and stir until well blended.
Add the chicken and marinade into a plastic freezer bag and mix well to coat the chicken well. Seal the bag, removing as much of the air as possible and massage the chicken so that it gets completely covered in the marinade. Refrigerate for at least 2 hours (you can do this the day before).
Make the spiced yogurt
Add the yogurt and remaining ingredients (spices, garlic, cucumber and olive oil) in a bowl and stir well. Cover with plastic wrap and refrigerate until ready to use.
Cook the chicken
Soak skewers in water for 15 minutes.
Thread the marinaded chicken on the skewers and cook the chicken on grill grates for 10 to 15 minutes or until cooked in the middle. Do not overcook the chicken because it will become dry.
Serve the chicken with the spiced yogurt and pitta bread.
Cut chicken into long, thin stripes (3/4 inch thick), then cut each stripe into 1 inch pieces.
In a bowl add all the marinade ingredients and stir until well blended.
Add the chicken and marinade into a plastic freezer bag and mix well to coat the chicken well. Seal the bag, removing as much of the air as possible and massage the chicken so that it gets completely covered in the marinade. Refrigerate for at least 2 hours (you can do this the day before).
Make the spiced yogurt
Add the yogurt and remaining ingredients (spices, garlic, cucumber and olive oil) in a bowl and stir well. Cover with plastic wrap and refrigerate until ready to use.
Cook the chicken
Soak skewers in water for 15 minutes.
Thread the marinaded chicken on the skewers and cook the chicken on grill grates for 10 to 15 minutes or until cooked in the middle. Do not overcook the chicken because it will become dry.
Serve the chicken with the spiced yogurt and pitta bread.
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