As much as I love trying new recipes, we made a gold standard summer meal for friends the other night. Palestinian chicken with Israeli couscous– we make it at least once a summer.
The whole milk Greek yogurt based marinade really makes the entire dish. It’s moist, tangy, and very flavorful with the addition of many spices. I have made it in the past with plain whole milk yogurt and with low-fat Greek yogurt but I was not as pleased with the results – whole milk Greek yogurt is perfect. Simple and tasty- the kids enjoyed it too.
This recipe was adapted from The Barbecue Bible by Steven Raichlen. I recommend doubling the recipe. 🙂
- 4 to 6 boneless, skinless chicken breasts OR 8 boneless, skinless chicken thighs
- 1 cup plain whole-milk Greek yogurt
- 3 T fresh lemon juice
- 6 cloves garlic, minced
- 1 tsp coarse salt
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a non-reactive baking dish. (I use glass.) Whisk to blend.
- Add the chicken breasts or thighs, coat each completely with marinade, and arrange in one layer.
- Cover and let marinate in the refrigerator, 4 hours to overnight. (The longer the better.)
- Preheat the grill. When ready to cook, oil the grill grate. Remove the chicken from the baking dish and grill until cooked through.
thebrookcook 
Loving the matching theme of your last three dishes 🙂
Each part of a well-coordinated (& tasty!) meal 🙂