Best 6 Yogurt And Tamarind Marinated Grilled Chicken My Version Of V Recipes

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Are you looking for a flavorful and succulent dish to tantalize your taste buds? Look no further than this yogurt and tamarind marinated grilled chicken recipe. This delectable dish is a delightful fusion of cultures, seamlessly blending the tanginess of tamarind with the creamy richness of yogurt. Marinated in a symphony of spices, the chicken emerges from the grill moist, tender, and bursting with flavor. The perfect balance of sweet, sour, and smoky notes makes this recipe an instant favorite, leaving you longing for more. Get ready to embark on a culinary journey as we present our version of this classic dish, infused with unique flavors and aromas that will elevate your grilling experience.

Here are our top 6 tried and tested recipes!

YOGURT-MARINATED GRILLED CHICKEN



Yogurt-Marinated Grilled Chicken image

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

Provided by Jenny Rosenstrach

Categories     Chicken     Fourth of July     Yogurt     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12

8 skinless, boneless chicken breasts (about 3 pounds)
2 cups plain whole-milk yogurt
1 cup coarsely chopped fresh cilantro leaves and stems
1/2 large onion, coarsely chopped
1/3 cup olive oil plus more for brushing
6 garlic cloves, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt plus more for seasoning
1 teaspoons freshly ground black pepper
1 2" piece fresh ginger, peeled and chopped
**Ingredient info:**Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian markets

Steps:

  • Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
  • Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

YOGURT-MARINATED GRILLED CHICKEN



Yogurt-Marinated Grilled Chicken image

This easy, fresh-tasting yogurt marinade helps the chicken stay juicy even if it gets a little overcooked.

Provided by yumster

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h50m

Yield 10

Number Of Ingredients 9

1 cup full-fat plain Greek yogurt
1 cup lightly packed chopped cilantro
2 tablespoons lemon juice
1 tablespoon jarred minced garlic
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
3 ½ pounds chicken thighs

Steps:

  • Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
  • Let chicken marinate in the refrigerator, 3 to 8 hours.
  • Bring chicken to room temperature, about 30 minutes. Pour off marinade.
  • Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 1.8 g, Cholesterol 102.5 mg, Fat 13.4 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 4.1 g, Sodium 490.7 mg, Sugar 0.9 g

GRILLED CHICKEN WITH YOGURT MARINADE



Grilled Chicken With Yogurt Marinade image

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.

Provided by Lidey Heuck

Categories     poultry, main course

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

Steps:

  • In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
  • Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
  • If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
  • Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

YOGURT MARINATED GRILLED CHICKEN



Yogurt Marinated Grilled Chicken image

Categories     Chicken     Kid-Friendly     Yogurt     Dinner     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 2 Servings

Number Of Ingredients 9

1/2 cup plain whole-milk yogurt
1/4 cup vinegar-based hot sauce (such as Crystal)
4 finely chopped garlic cloves
1 tablespoon finely chopped fresh oregano
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon garam masala
Dai Due's Master Brined Chicken , backbone removed
Vegetable oil for grilling

Steps:

  • Combine 1/2 cup plain whole-milk yogurt, 1/4 cup vinegar-based hot sauce (such as Crystal), 4 finely chopped garlic cloves, 1 tablespoon finely chopped fresh oregano, 2 tablespoons olive oil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garam masala in a large resealable plastic bag. Add 1 Dai Due's Master Brined Chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8-24 hours.
  • Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10-15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15-20 minutes. Turn chicken over and grill until an instantread thermometer inserted into the thickest part of thigh registers 165°F, 10-15 minutes. Place chicken on a platter skin side up; let rest 10 minutes before carving.

VIJ'S YOGURT AND TAMARIND MARINATED GRILLED CHICKEN



Vij's Yogurt and Tamarind Marinated Grilled Chicken image

Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!

Provided by PetsRus

Categories     Chicken

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup plain yogurt
1 tablespoon tamarind paste (Asian supermarket)
3 tablespoons garlic, finely chopped
1/4 cup canola oil
1 1/2 teaspoons salt (or to taste, see intro)
1 1/4 teaspoons ground cayenne pepper
1 tablespoon garam masala or 1 tablespoon ground cumin
2 1/4 lbs boneless chicken thighs, approx 6 oz per serving
1 lemon, cut into 6 wedges (optional)

Steps:

  • In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
  • Add the chicken, mix and make sure the chicken is covered with the marinade.
  • Cover and marinate for a minimum of 4 hours but 8 is prefered.
  • Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
  • Grill the thighs 2 minutes on each side, then again 2 minutes on each side.
  • Check or the thighs are done, if still pink continue grilling.
  • Serve with the lemon wedges.
  • Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.

YOGURT AND TAMARIND MARINATED GRILLED CHICKEN - MY VERSION OF V



Yogurt and Tamarind Marinated Grilled Chicken - My Version of V image

This is my version of this wonderful recipe. The original uses boneless chicken thighs and the portion is doubled.

Provided by mell_2

Categories     Curries

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 9

3/8 cup plain yogurt
1/2 tablespoon tamarind paste (Asian supermarket)
1 1/2 tablespoons garlic, finely chopped
1/8 cup canola oil
3/4 tablespoon salt
1/2 teaspoon ground cayenne pepper
1/2 tablespoon garam masala
1 1/8 lbs boneless chicken breasts
1 lemon, cut into 6 wedges (optional)

Steps:

  • In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
  • Add the chicken, mix and make sure the chicken is covered with the marinade.
  • Cover and marinate for a minimum of 4 hours but 8 is prefered.
  • Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
  • Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
  • Check or the thighs are done, if still pink continue grilling.
  • Serve with the lemon wedges.

Nutrition Facts : Calories 301.5, Fat 19.4, SaturatedFat 4.4, Cholesterol 84.7, Sodium 1400, Carbohydrate 2.8, Fiber 0.2, Sugar 1.7, Protein 27.7

Tips:

  • Marinate the chicken for at least 30 minutes, or up to overnight, for maximum flavor.
  • Use a variety of yogurt flavors to create different taste profiles. For example, Greek yogurt provides a tangy flavor, while regular yogurt is more mild.
  • If you don't have tamarind paste, you can substitute an equal amount of lemon juice or vinegar.
  • Be sure to grill the chicken over medium-high heat so that it cooks evenly without burning.
  • Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Yogurt and tamarind marinated grilled chicken is a delicious and versatile dish that can be enjoyed on its own, or as part of a larger meal. It's perfect for a weeknight dinner, or for a special occasion. With its zesty flavor and tender texture, this dish is sure to please everyone at the table.

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