Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, yogurt and paprika barbecued chicken. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Chef John named his delicious yogurt and paprika marinated grilled chicken as an homage to one of the best chicken take-out joints in San Francisco. Marinating chicken in yogurt, like in this yogurt chicken kabob recipe, is common in tandoori and many Middle Eastern recipes. The yogurt helps to tenderize the meat while also adding a tangy flavor that takes on a variety of spices with the greatest of ease.
Yogurt and paprika barbecued Chicken is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Yogurt and paprika barbecued Chicken is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have yogurt and paprika barbecued chicken using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Yogurt and paprika barbecued Chicken:
- Make ready MARINADE :
- Make ready 4 tbsps Olive oil
- Prepare 1/2 lemon Juice of
- Make ready 3 Garlic , crushed
- Prepare 30 gm Mint , chopped
- Make ready 150 gm Yogurt , plain
- Get 1/4 tsp Cummin , ground
- Make ready 1/4 tsp Turmeric powder
- Take 1 tsp Paprika ,
- Make ready Salt pepper and , as needed
Olive oil, lemons (or lemon juice), garlic, oregano, paprika, Greek yogurt. This chicken is not authentic Greek restaurant food or a dish passed down by Greek grandmothers. This yogurt marinated chicken recipe is super flavorful, tender, juicy and delicious. The fresh lemon adds a kick of flavor and it's a versatile recipe you can make for lunch or dinner.
Instructions to make Yogurt and paprika barbecued Chicken:
- Combine the marinade ingredients. Add the chicken and turn to coat, then cover and leave to marinate in the refrigerator for up to 24 hours.
- Barbecue the chicken, turning and brushing with the olive oil for 25 minutes.
- Serve the chicken thighs with Kuboose and Hummus.
Grill it and serve with your favorite side, then use the leftovers for lunch! Toss chicken breasts in spice mixture coating all sides evenly., Cover and place in refrigerator for one hour. Take chicken out of refrigerator and place in a roasting pan. Scoop out remaining yogurt mixture from bowl and cover tops of chicken (this helps to give the chicken extra flavor and keep it extra moist during. While the bell peppers cool, mix paprika, salt, and black pepper in a large bowl, then toss chicken pieces in spice mixture to coat.
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