I used Dinner: A Love Story’s version of a simple yogurt marinade the other night and it was quite good. It is very similar to this Persian style one I’ve used before. I wanted to cook a bit ahead so used two boneless skinless chicken breasts to be sure we’d have leftovers for salads and sandwiches and such. I tend to like smaller, thinner pieces of meat so I pounded out the chicken breasts as she suggests, but you could easily skip that step and just cook the chicken a bit longer. If you do that, I would suggest not cooking over the highest grill heat and maybe even browning on each side, then moving back to indirect heat. (I have a gas grill so this is easily done by turning off one of the burners. If you use charcoal, just build your fire to one side or the other, front or back. )
Grilled Yogurt Marinated Chicken
This was fantastic served up with a salad and some leftover mashed potatoes my youngest made for our Mother’s Day dinner. (She added sliced green onions and cheese.)
The chicken is better if it has a few hours to marinate but at some point I bought a FoodSaver T02-0050-05 Quick Marinator 2-1/4-Quart Square Canister
made this last night for a quick marinade… put half in the fridge to marinade for longer and hopefully have more flavor. I put in honey yogurt, olive oil, honey, garlic, and lemon juice. Paired it with some rice and cheesy cauliflower (a very beige meal). Very tangy and delicious!