Yogurt and Cilantro Marinated Grilled Chicken #EattheWorld

 Chicken legs and thighs marinated in yogurt, cilantro and peppers and then grilled to a delicious, juicy, tender goodness.

We are heading to Bangladesh this month with our Eat the World challenge.....

Check out all the wonderful Bangladeshi dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

•  Culinary Adventures with Camilla: Fulkopir Chop (Bangladeshi Cauliflower Fritters) 
• Pandemonium Noshery: Zafrani Pulao 
• Sneha’s Recipe: Goalondo Chicken Curry With Bella Chara Porota 
• Palatable Pastime: Jhal Muri (Spicy Puffed Rice Street Snack) 
• Making Miracles: Bangladeshi Chicken Korma 
• Kitchen Frau: Chingri Masala (Bangladeshi Prawn Curry) 
• Amy’s Cooking Adventures: Shemai (Sweet Vermicelli Pudding) 
• A Day in the Life on the Farm: Yogurt and Cilantro Marinated Chicken

Bangladesh is located on the Bay of Bengal, east of India.  Their food is influenced by their diverse history and the rivers running through it.  Rice is a staple and the seasonings used are very Indian and Asian inspired.

I found this recipe  at The Bangladeshi Kitchen.  It is easy to make and very delicious.  I served it up for one of Frank's CPL classes.  Of course, it was pouring rain out so I didn't stand and man the grill as carefully as I should have which resulted in the skin being charred.  That is fine with me because I like a charred skin but if you don't you might want to cook this on a day when you can stand over the grill keeping an eye on chicken.  

Either way....the flavors are lovely and the chicken, even charred, received rave reviews from the students and the leftovers were perfect on a sandwich for lunch the next day enjoyed by me and the Teen.

#Chicken, #Grilling, #yogurt, #Indian, #Asian

Entrees, Chicken

Bangladeshi

Yield: 6 servings

Author: Wendy Klik

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Yogurt and Cilantro Marinated Chicken

Chicken legs and thighs marinated in yogurt, cilantro and peppers and then grilled to a delicious, juicy, tender goodness.

Prep time: 2 H & 10 MCook time: 40 MTotal time: 2 H & 50 M

Ingredients:

• 6 chicken thighs
• 6 chicken legs
• 2 c. greek yogurt
• 2 T. cilantro paste or one large bunch with stems
• 3 t. salt
• 8-10 grinds fresh black pepper
• 6 cloves garlic, peeled
• 2 jalapeno chiles, seeded 

Instructions:

1. Place the yogurt, cilantro, salt, pepper, garlic and jalapenos into a food processer and blend into a paste.
2. Place the chicken into a large, sealable plastic bag.  Add the yogurt paste, seal and massage the bag until the chicken is coated with the paste. Refrigerate for at least 2 hrs and up to 1 day.
3. Heat your gas grill to high.  Lay the yogurt covered chicken onto the grill, skin side down and allow it to  sear for about 7 minutes.  Flip the pieces over, turn down the flame, cover and continue to cook for another half hour, until an internal temperature of 165 is reached.

Notes:

Adapted from a recipe by Bangali Baburchi

Calories

815.06

Fat (grams)

41.62

Sat. Fat (grams)

11.85

Carbs (grams)

7.01

Fiber (grams)

1.19

Net carbs

5.82

Sugar (grams)

3.09

Protein (grams)

100.94

Sodium (milligrams)

1671.15

Cholesterol (grams)

497.84

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