RECIPE | Taste5 Grilled Yogurt-Marinated Chicken
Grilled Yogurt-Marinated Chicken
with Taste5 Vegetarian
Try this recipe, we promise you’ll be surprised all around - from the super quick and easy prep to the incredibly delicious results. The chicken will be moist, tender and flavorful and will disappear in moments, so we suggest doubling up.
You can skip the brine if you’re pressed for time, but we promise that even just 15 minutes will make a remarkable difference. The yogurt marinade is a technique borrowed from Indian cuisine that delivers flavor, acidity and tenderness.
1 ½ - 2 lbs bone-in, skin-on chicken breasts and thighs
For the Quick Brine (optional)
1/4 cup of kosher salt
1 quart (4 cups) of warm water
For the Marinade
½ cup plain whole-milk yogurt
¼ cup Tabasco or other vinegar-based hot sauce
1 tablespoon Taste5 Vegetarian paste
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
1 teaspoon freshly ground black pepper
½ teaspoon curry powder
For the Quick Brine
Combine the salt and warm water in a shallow baking dish
Stir gently until the salt is dissolved before adding the meat
Add the meat to the brine and let soak for 15 - 30 minutes
While the chicken is brining, make the yogurt marinade.
For the Marinade
Combine yogurt, hot sauce, olive oil, garlic, oregano, pepper, Taste5 Vegetarian paste and curry powder in a large resealable plastic bag.
Add chicken and turn to coat chicken evenly.
Press out the air and seal the bag and refrigerate for a minimum of 30 minutes.
You can do this the night before if you wish for a longer marinade.
For the Grill
Heat your grill to a medium heat
Brush the grill grate with a small amount of vegetable oil
Remove chicken from marinade and remove any any excess yogurt mixture
Place chicken on grill skin side down [ See Notes for Sear & Roast method ]
Cook for 15 minutes until the skin is lightly charred
Give the chicken a quarter turn and continue to grill for another 10 minutes
Flip the chicken the chicken and continue to cook for another 10 minutes until the meat is firm and and instant-read thermometer inserted into the thick part reads 165˚
When done, remove from the grill and place the chicken on a platter skin side up.
Let rest for 10 minutes.
BRINING – We don't like brining chicken pieces for any longer than 2 hours as it changes the texture of the meat to a bit mushy. You can brine a whole chicken for longer.
SEAR & ROAST – You can prepare this chicken by pan searing in an oven proof skillet over medium-high heat until evenly browned for about 5 minutes per side and finish in a 375˚F oven for 15-20 minutes. We use the "sear & roast" technique for pork and steaks as well.