Yogurt-Marinated Grilled Chicken

We are finally seeing some sunny weather here in Upstate New York. No better time to fire up the grill. This is one of my favorite go-to warm weather recipes. You prep the chicken ahead which makes it an ideal dish to serve for your next socially distant outside dinner parties. All the rage right now in our neck of the woods.

In an effort to avoid crowded markets, I've been frequenting local farm stores even more than usual. One of my favorites is the Chasteholm Farm in Pine Plains. They make fantastic yogurt that's perfect for marinating chicken as well as a tasty breakfast. I often do a 5 mile walk with some close friends through nearby Ronnybrook Farm and then past Chasteholm Farm near the end of our trek. The walk has just the right amount of difficulty and the on site farm store is a great incentive to complete the journey. The only challenge that remains at that point is deciding on which of their delicious cheeses to buy. Check out their website at: http://www.chaseholmfarm.com.

Greeting the cows on the farm is always a cheerful perk of our walks on these remote roads.

My current obsession, yogurt bought direct from the farmer. Indescribably delicious!

A few simple ingredients create complex flavors.

No fancy techniques required. Just mix, marinate and grill.

Ready for the grill!

Yogurt-Marinated Grilled Chicken

Serves about 4

Ingredients:

1c whole milk plain yogurt (regular or greek style)
3 tbl olive oil
2 tbl red wine vinegar
2 tbl tomato paste
2 tsp salt
1 tsp dried crushed red pepper
1 tsp cumin
1 tbl paprika
1/2 tsp garam masala (an Indian spice bland available at most markets)
1/8 tsp cayenne pepper
1 onion, roughly chopped
2 cloves garlic, peeled and crushed
1 lemon, washed, zested and juiced
2 1/2 lb skinless boneless chicken breasts (thighs work too) cut into chunks
skewers (I like wood, but metal works too)

Directions:

1. In a container large enough to hold your chicken, combine yogurt, oil, vinegar, tomato paste, salt, dried red pepper, cumin, paprika, garam masala, cayenne pepper, onion, garlic, lemon zest and juice. Add the chicken, covering it completely with the yogurt mixture.

2. Cover with plastic wrap and refrigerate for at least 2 hours and up to a day ahead.

3. Remove the chicken from the marinade and thread onto skewers. I like to use two skewers. I usually fit about four pieces to a skewer, but this will vary based on your skewer size and chicken pieces. Discard the marinade. Heat your grill.

4. Brush your grill with oil or place grill mats* one the heat. Grill the chicken until a thermometer reads 165. Cooking time will vary depending on your flame and the size of your chicken pieces. Mine typically cooks in about 10 minutes.

5. Serve on a platter with your favorite sides. Enjoy!

*Silicon grill mats are a helpful accessory. They are easy to use and make for easy clean up.