MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Za'atar Chicken w/Garlic Yogurt & Cilantro
Categories: Poultry, Dairy, Herbs
Yield: 5 servings
6 cl Garlic; fine grated, pressed
- or minced
2 Lemons; zested
1 c Plain whole-milk yogurt
1/4 c Chopped fresh cilantro; more
- sprigs for garnish
3 tb Extra-virgin olive oil; more
- for serving
1 1/2 tb Za'atar; more for serving
1 tb Chopped fresh oregano or
- marjoram; more sprigs for
- garnish
1 3/4 ts Salt
1/4 ts Fresh ground black pepper
2 1/4 lb Boned, skinned chicken
- thighs
In a large bowl or container, stir together 5 of the
grated garlic cloves, half the lemon zest, 1/3 cup
yogurt, the cilantro, oil, zarCOatar, oregano or marjoram,
salt and black pepper. Add chicken and toss until well
coated. Cover and refrigerate for at least 2 hours or
overnight.
When ready to cook, light the grill to medium or heat
your broiler with the rack 3 inches from the heat
source. Remove chicken from bowl, shaking off any excess
marinade, and grill or broil on one side until charred
in spots, 5 to 8 minutes. Flip the chicken and grill or
broil for another 5 to 8 minutes, until just cooked
through.
While the chicken is cooking, place remaining 2/3 cup
yogurt in a small bowl. Stir in the reserve grated
garlic clove and lemon zest, and season to taste with
salt and pepper. Cut one zested lemon in half and set
aside for serving (save the other zested lemon for
another use).
To serve, place chicken on a serving platter and drizzle
with olive oil and a large squeeze of the zested lemon.
Top with cilantro and oregano or marjoram sprigs and
serve with yogurt sauce.
TIP: If yourCOre broiling instead of grilling, you can
line your sheet pan with foil for easier clean up. DonrCOt
use parchment paper, it may burn.
By: Melissa Clark
Yield: 4 to 6 servings
ECIPE FROM:
https://cooking.nytimes.com
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