For those of us who don’t want to surrender great taste in our search for low-fat recipes, chicken marinated in yogurt is a wonderful option. The good bacteria in the yogurt helps tenderize the chicken, keeping it moist and meaty and infusing it with the spices or rubs that are added. Here are two fusion style chicken yogurt recipes that are perfect for hot summer barbeques.
Basil Lime Grilled Chicken with Yogurt Curry Sauce
This is hands-down my favorite chicken recipe for the barbeque.
For the Chicken Marinade Recipe:
1 pound of boneless skinless chicken breasts (about 4)
2 tsp grated lime zest
1/3 cup freshly squeezed lime juice
2 tbsp chopped fresh basil (use 2 tsp dried basil if you don’t have fresh)
4 tsp Dijon mustard
2 tsp chopped fresh thyme (or 1/4 tsp dried)
freshly ground pepper
Yogurt Curry Sauce Recipe
1/4 cup light mayonnaise
1/4 cup low-fat plain organic yogurt or homemade yogurt
1 tsp grated lime zest
1 tbsp lime juice
1/ tsp curry powder
Use a flat glass rectangular dish (like a lasagna dish) and place chicken in a single layer. Combine lime zest and juice, basil, mustard, thyme and pepper to taste. This is your marinade. Do try to use fresh basil if you can, it really makes the recipe stand out. Pour marinade over the chicken, cover with saran wrap and place in the refrigerator for at least 5 to 12 hours. Turn the chicken if you can so it is completely covered. Remove from fridge and grill on the barbeque until it is no longer pink inside. Discard any remaining chicken marinade.
For the yogurt curry sauce, simply combine all ingredients in a small bowl, and chill. Serve either drizzled over the chicken pieces or as a dipping sauce. This also makes a great dipping sauce for barbequed pork kebabs and grilled vegetables. Serve this dish with naan (Indian flatbread) or rice, and a dark leafy-green salad. This recipe makes four servings.
Yogurt Curry Chicken for the Grill or Barbeque
1 1/2 cup plain organic or homemade yogurt
1/2 cup freshly squeezed lime juice
1 to 2 cloves garlic, crushed, or 1 to 2 teaspoons of garlic in oil
1 tsp grated lime zest
2 broiler fryers OR 5 pounds of chicken pieces, bone-in
2 tsp dried ginger or ginger paste
2-3 tsp ground coriander
1 1/2 tsp paprika
1 tsp curry powder
1 tsp chili powder
1 tsp salt
Use a large shallow glass dish to mix all the ingredients together, except the chicken pieces. This is your marinade. Marinate chicken with yogurt, coating each piece well, and cover and place in the refrigerator overnight. Remove chicken from marinade, and grill on the barbeque until thoroughly cooked. Discard all remaining marinade. Serve with a mixed green salad or a cucumber-raita salad, basmati or brown rice, with fresh fruit and yogurt dip for dessert. This recipe makes 8 servings.