On Wine Yogurt Marinated Chicken

Hello and welcome to on wine. Nice to see you. Okay, I can’t technically see you, but I know you’re there. We’re making a by yogurt marinated chicken, which will then be grilled. Oh yeah, so good, so good.

Why You’ll Love This

Oh yeah, so good, so good.

My wife hates most chicken thighs. She does not like the dark meat. She does not, she likes the breasts, and the breasts to me are inherently dry.

It’s just so much more flavor.

The outside is where there’s really amazing flavor.

You’re going to absolutely love this.

Boy, is this going to be good.

All this is just huge flavor.

It just rich and luscious and delicious and the whole thing is just crazy good.

It should be amazing in a sandwich. It would be amazing on top of a salad slice thing. It would be amazing beside some rice thing. This is amazing.

Don’t make the same thing all the time. Definitely make this, please, please, please make this and cook outside. It’s summer. So, whatever you can do out here, you should do.

Ingredients

• a cup of yogurt, A Greek non-fat
• lemon
• sriracha
• avocado oil
• Couple of good cloves garlic
• salt
• pepper
• Cilantro
• Cumin
• A turmeric
• Chicken thighs (cut most of the extra little fat that was on these off)

Instructions

1. First a cup of yogurt goes in here.
2. Get this out.
3. Do the zest first while you have a whole lemon.
4. Cut this guy in half and we just want the juice.
5. If you’re worried about seeds, do it in your hand.
6. Back of knife for the garlic.
7. Drizzle of oil.
8. Add sriracha.
9. Chop up the cilantro.
10. Add salt.
11. Add cumin.
12. Add turmeric.
13. Mix.
14. Give it a little more oil.
15. Get the chicken thighs coated really well.
16. Let it sit.
17. Cover it up.
18. Go to the grill.
19. Put it face down. See this top side, the flat side, we’ll go flat side first.
20. Get rid of the excess yogurt.
21. Take this off.

Cooking Tips

No reason to add fat.

Just do it. Don’t argue, just do.

If you cut it, take the juice out and then go for the zest. It’s a pain in the ass. I always forget to do that. So, try and do the zest first while you have a whole lemon. And it’s just so much more flavor.

You want the yellow not down past and into the white because the white is better. It’s called pith and you don’t want pith.

If you’re worried about seeds, do it in your hand.

Never worry about stems. Ever. Stems are flavor. Just chop them up. You’ll be fine.

If you don’t have turmeric, don’t use it. But it’s just a nice little ad.

A tiny bit is absolutely fine.

The only thing that has to happen is to just let it sit. So you can give this three hours. You can give this four hours in the fridge. Back up. Cover it up, which I didn’t do. You go overnight. It’s probably the best thing to do. But if you only got three or four hours, you go three or four hours.

Super hot grill. You can’t hold your hand for more than like two seconds.

Sort of get rid of the excess yogurt.

I took it out 20-ish minutes ago. So, I’m not cooking it cold. And that’s going to let it get where it needs to be inside and out without cooking too much on the outside. But we’ll still get a good char on it. And that’s flavor.

That’s what you want.

You want this color because all this is just huge flavor.

Serving Suggestions

We’ll leave a little bit out. Let’s save it for serving if we want.

It should be amazing in a sandwich.

It would be amazing on top of a salad slice thing.

It would be amazing beside some rice thing.

All right, thanks for being here. Don’t make the same thing all the time. Definitely make this, please, please, please make this and cook outside. It’s summer. So, whatever you can do out here, you should do. Thanks.