Hen and I’ve an advanced relationship. I’ll go lengthy stretches of time when it simply doesn’t curiosity me, after which—I’ll attempt a chunk of perfectly-prepared hen and out of the blue, I’m feeling it once more. And that’s the factor about hen—it’s all in the way you season it. Its popularity as a bland protein supply solely displays a boring preparation. If I’m going to cook chicken, I’m going to infuse it with a lot taste within the type of herbs and seasoning that it’s supremely satisfying and excites my style buds. And my favourite manner to verify hen stays moist and succulent, whether or not it’s seared on the grill or baked within the oven? Utilizing yogurt in my marinade.
Why do you marinate chicken in yogurt?
Marinating chicken in yogurt is a tried-and-true technique that’s beloved by chefs, and frequently used in middle eastern cuisine. The yogurt slowly tenderizes meat, leaving it pull-apart tender and full of flavor. A yogurt-based marinate also creates a delicious crust on any type of meat, especially when grilling. I really can’t describe to you how effective and delicious this technique is on chicken—you’ve just got to try it.
I like to use full-fat plain greek yogurt in my marinade. It’s a great consistency for forming that excellent exterior crust, plus it’s often what I’ve readily available in my fridge.
A very green marinade for spring
I didn’t set out to make a marinade that was so green, it might as well be a St. Patrick’s-themed recipe… yet here we are. It likely has something to do with the fact that I threw in an entire bunch of fresh parsley into the blender. Yes, it’s a lot of parsley, and yes, it’s delicious. And this herb-y sauce is so versatile. It adds bright color and bold flavor to everything from this yogurt-marinated chicken to slathered over flatbread or tossed with pasta. I’ve even combined it with an additional splash of oil and vinegar for a scrumptious salad French dressing.
For those who’re growing fresh herbs this season, this recipe is the right time to reap your personal and mix up on this marinade. It’s equally scrumptious when made with basil, mint, chives, or (my favourite) a mixture of all of them. Both manner, when you’ve made it, let the hen marinate for not less than 8 hours (and even higher, in a single day.) Yogurt is a “gentler” marinade than a typical citrus-based one, so it takes a bit longer for it to achieve its full impact.
What is chicken paillard?
I’ll forever associate chicken paillard with one of our favorite restaurants in Paris, Resort Costes. I’ll preface this by saying that Costes isn’t actually a spot that you simply go for the meals. The lunch is fairly good, however let’s simply say that final time we had been there, Lenny Kravitz was sipping champagne at a desk close by. You go to Costes for the people-watching.
Anyway, one among their signature dishes is a hen paillard that’s pounded as skinny as a pancake, frivolously grilled, and topped with arugula. We all the time order it with a bowl of matchstick-thin pommes frites, and it feels so basic and celebratory. Particularly with champagne.
Paillard is a french bistro basic, and it’s a time period for a bit of hen (or different meat) that’s been thinly pounded and seasoned earlier than cooking rapidly. It’s typically served with recent greens, making it a easy one-dish dinner that sounds fancy, however is ideal even for busy weeknights.
What to serve with grilled yogurt-marinated chicken
I like to finish off this grilled yogurt-marinated chicken with a handful of bright peppery arugula, some big shavings of fresh parmesan, and a drizzle of extra-virgin olive oil. Try it with a side of grilled asparagus or some oven-baked fries if you’re feeling french bistro vibes. Either way, it’s best eaten outdoors in the sunshine, paired with a very cold glass of rosé.
Scroll on for the recipe for this grilled yogurt-marinated hen
Description
Marinating hen in yogurt makes it tender and stuffed with taste. This easy grilled hen recipe is ideal for summer season gatherings and straightforward sufficient for a weeknight dinner.
for the marinade:
- 1/2 bunch parsley
- 2 lemons, zest and juice
- 1/2 shallot
- 1 garlic clove
- 3/4 cup olive oil
- 2 tbsp honey
- 2 tbsp scorching water
- Salt and pepper
- 1/2 cup full-fat plain greek yogurt
for the hen:
- 4 skinless boneless hen breast halves, pounded thinly
- kosher salt and freshly-ground black pepper
- 6 cups recent arugula
- 1 shallot, thinly sliced
- garnish: flaky salt, recent shavings of parmesan, lemon wedges, and extra-virgin olive oil
- First, make the marinade by mixing all the pieces collectively in a blender.
- Place the hen in a baking dish or giant ziploc. Pour the marinade over it and let marinate within the fridge for not less than 8 hours (or in a single day.)
- When prepared to organize, put together a grill or grill plan to medium-high warmth. Let the surplus marinade drain off the hen, then season either side with a number of salt and pepper.
- Grill on all sides for about 5 minutes per aspect, till frivolously charred and cooked via. Place hen on a serving platter or particular person plates, prime with arugula, then sprinkle over sliced shallot and shaved parmesan.
- Drizzle extra-virgin olive oil over arugula, add a pinch of flaky salt and pepper, and serve with lemon wedges. Eat!
- Prep Time: half-hour
- Marinating Time: 8 hours
- Prepare dinner Time: 10 minutes
- Class: dinner
- Technique: grilling
Key phrases: simple grilled hen, yogurt-marinated grilled hen
