Chicken legs and thighs marinated in yogurt, cilantro and peppers and then grilled to a delicious, juicy, tender goodness.
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)
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- 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.
Yield: 6 servings
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:
- Place the yogurt, cilantro, salt, pepper, garlic and jalapenos into a food processer and blend into a paste.
- 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.
- 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
815.06Fat (grams)
41.62Sat. Fat (grams)
11.85Carbs (grams)
7.01Fiber (grams)
1.19Net carbs
5.82Sugar (grams)
3.09Protein (grams)
100.94Sodium (milligrams)
1671.15Cholesterol (grams)
497.84Property of A Day in the Life on the Farm
Talk about salivating! That yogurt marinade looks amazing!
ReplyDeleteIt is.
DeleteI love yogurt marinated chicken - it adds such great flavor and tenderness! Definitely need to try this one soon!
ReplyDeleteSo good Rebekah.
DeleteGrilled chicken looks so juicy and yummy, perfect appetizer!
ReplyDeleteIt makes a great main course as well.
DeleteI love marinating in yogurt. Such great tanginess and it renders the meat so tender. Thanks for posting.
ReplyDeleteThank you Cam.
DeleteThat looks like a great combination of flavours - simple and delicious. Chicken is always tasty and tender when marinated in yogurt. The garlic and spice are great additions.
ReplyDeleteIt was so good Margaret.
DeleteI don,t mind a little char, the chicken must be so moist too.
ReplyDeleteIt was so moist and flavorful and I think the char added to the flavor.
Delete