Yogurt Marinade Recipe
- 2 cups of plain yogurt
- Juice of 1 lemon
- Juice of 1 lime
- 2 tbs of black pepper
- 1 tbs of kosher salt
- 1/4 cup chopped dill or parsley
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/4 teaspoon cyanne powder
- 10 cloves of garlic grated on a microplane
I marinated a double batch of chicken thighs, skinless and boneless, approximately 4 lb.
Mix in a bowl, add either breast or thigh meat cut into approximately 2 inch cubes. Mix with the chicken thoroughly and refrigerate overnight. When ready to grill, pull out of fridge to allow to come up to room temp. While chicken is coming up to temp, soak wooden skewers in water to prevent burning on the drill. Drain sticks and skewers alternating with chicken, bell pepper and onion pieces. Grill till chicken comes up to temp, 165° F.
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