Memorial Day Recipe: Spiced Grilled Chicken
Can you believe it’s almost Memorial Day? Although the weather is starting to match the calendar, I was not ready for this. One way that I’m preparing for the unofficial start of summer is by dusting off the old grill. I also bought a huge family pack of chicken thighs since we’re supposed to be limiting out trips to the grocery store. It was about 10 pounds of chicken that came frozen for less than $50. When I got home, I let it thaw in the fridge and then portioned it into freezer bags with 4-6 thighs in each. That’s the perfect size for my small family to have dinner and left overs whenever we want. It only took a little bit of planning and freezer space to save more than 25%, and now I have an easy, adaptable start to so many meals!
Have you ever heard of buttermilk fried chicken? It’s a really common way to marinate chicken, but buttermilk is the kind of ingredient that I’ll buy for a recipe, and never finish the bottle. I realized that using yogurt in marinades is also really common, and it serves the same purpose of buttermilk. The lactic acid in both buttermilk and yogurt helps to start breaking down proteins in the meat, tenderizing it. The process is much more gentle than with a really acidic marinade with a lot of lemon juice, so you can let it sit for longer without worrying about the meat getting rubbery or mushy. The dairy in yogurt also undergoes a reaction to the heat when cooked, caramelizing and crisping, which makes it perfect for the high heat of the grill.
As most of the recipes I share here tend to be, this one is super forgiving. Use whatever type of plain yogurt you have on hand, Greek, whole, non-fat, it will all work! Just don’t use vanilla! I’ve made some notes about chile varieties, why I call for the stems of cilantro, and more. If you’re not feeling adventurous, or want to use the grilled chicken for a variety of meals, you can even marinate salted chicken in just yogurt. Go with your own favorite spices and herbs for different flavor profiles, or use what you’ve got on hand. I would steer clear of adding too much lemon or vinegar if you’re going to marinate for more than 12 hours.
Spiced Grilled Chicken
Ingredients
2-3 fresh chiles, cored and seeded, see Notes
1 1½-inch piece ginger, coarsely chopped
4 cloves of garlic
½ cup plain yogurt
stems from one bunch of cilantro, chopped, see notes.
The zest from one lime
3 Tbsp fresh lime juice
1 Tbsp ground coriander
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp curry powder
2 Tbsp vegetable oil, plus more for grill
1½ pounds skinless, boneless chicken thighs, patted dry
Kosher salt
Preparation
In a blender, combine the chiles, ginger, garlic, yogurt, cilantro stems, lime zest and juice, spices and oil. Blend until smooth.
Season chicken generously with salt and place in a large shallow baking dish or resealable bag. Pour the marinade over the meat, turning to coat. Cover or close the bag. Chill and let the chicken marinate for at least 2 hours, up to 12 hours. One hour before you’re ready to cook, remove the chicken from the fridge.
Prepare the grill for medium heat. Clean and oil the grate. Let as much of the marinade drip off from the chicken and transfer to the grill. Cook chicken, turning every minute or so, until beginning to char in spots, 8–10 minutes total. Transfer to a platter and let rest 5–10 minutes before serving.
Notes:
For the chiles, there are many varieties that will work in this recipe. Depending on your spice preferences jalapeno, poblano or even New Mexico hatch chiles will work. The seeds contain a lot of the capsaicin in chiles, so if heat is a concern, be sure to remove the seeds before proceeding with the recipe.
Saving the stems from your herbs is a great way to make the flavor of fresh herbs last. Cilantro stems have more flavor than their leaves and a longer shelf life, but they are often discarded. Using them here in a marinade or in a salsa verde is a great way to get your money’s worth!
This recipe contains several spices. If your spice rack is looking a little bare, you can be flexible in this recipe. Garam Masala is a spice blend that literally translates to hot spices, as the Indian spices have been toasted before grinding, not because the mixture is particularly hot and spicy. You can substitute an equal amount of garam masala for many of the spices in this recipe.
Recipe adapted from Bon Appetit.