I have an aversion to chicken. In my opinion, it's the lowest protein on the protein totem pole, in terms of flavor and texture - I'd rather eat tofu. But chicken has been featured here before, because despite my clear bias towards it, it can be extremely versatile and flavorful, if marinated or brined. Marinating chicken in buttermilk or yogurt tenderizes it! I'm not sure if the exact science, but it creates the best texture and prevents that dreaded dryness. In addition to the yogurt, I added cilantro and garam masala for a warm, delicious spiciness. Though I stuck with thighs and chose to grill and slice them for topping salads, I think they'd be wonderful diced up and put on kabobs for utensil-free eating. Definitely perfect for summer.
You will need:
- 4 skinless, boneless chicken breasts (about 2 pounds)
- 1 cup plain whole-milk yogurt
- 1 cup coarsely chopped fresh cilantro leaves and stems
- 1/2 large onion, finely chopped (optionl)
- 1/3 cup olive oil plus more for brushing
- 4 garlic cloves, coarsely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon garam masala
- 2 teaspoons kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper
Combine all of the ingredients, other than the chicken, together and whisk until it is evenly distributed. Pour over the chicken in a ziplock bag, and toss it around until all of the chicken is coated. Let it marinade for at least 4 hours, or preferably overnight.
When ready to grill, heat up the grill pan and brush with some oil. When it's searing hot, place the chicken on the grates, letting the excess marinade drip off first. Place it down and don't move it until it is no longer sticking to the grates. If it sticks, it's not ready to be turned yet! Grill for approximately 8-10 minutes on each side, or more if you're using chicken breast. Let it rest for 5 minutes after and slice up against the grain. I love keeping this on hand for throwing over salads or rice. Enjoy!