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The secret to juicy, tender chicken is hiding in your breakfast bowl! Yogurt is tangy and delicious, and it makes a healthy meat tenderizer.

Ingredients:

Marinade

  • ½ cup plain Greek yogurt
  • 1 lemon (juice from the whole lemon; set aside 1 Tablespoon of lemon juice for harissa yogurt; 1 Tablespoon lemon zest, chopped)
  • 1 Tablespoon olive oil
  • 4 garlic cloves, crushed
  • ½ Tablespoon paprika, ground
  • ½ teaspoon sea salt
  • 1 whole chicken, cut into 8 pieces

Sauce

  • ½ cup plain Greek Yogurt
  • 1 Tablespoon lemon juice
  • 1 teaspoon bett horseradish
  • pinch sea salt

Directions:

  1. In a large stainless steel bowl, whisk together the 1/2 cup Greek yogurt, ½ cup of lemon juice, chopped lemon zest, olive oil, crushed garlic, paprika and sea salt.
  2. Add the cut chicken pieces and mix and cover well with the yogurt marinade.
  3. Cover the bowl with plastic wrap and refrigerate overnight if possible, but at least for four hours.
  4. Make the beet horseradish yogurt by combining the Greek yogurt, lemon juice, horseradish and sea salt in a small bowl and refrigerate until ready to serve.
  5. Preheat an outdoor grill to medium-high heat.
  6. Remove the chicken from bowl and transfer them onto a paper-towel lined plate to pat them dry lightly.
  7. Grill chicken, skin-side down, on the preheated grill for two to three 2 minutes. Turn each piece and move to indirect heat.
  8. Continue grilling and turn the chicken pieces often until golden brown, for about 30 to 35 minutes.
  9. Insert a meat thermometer into the thickest part of the thigh, near the bone. It should read 165° F.
  10. Serve chicken with the yogurt horseradish mixture on the side.

Notes: this recipe works well in an oven as well

  1. Preheat the oven to 350° F.
  2. Place the padded chicken pieces on a parchment paper-lined baking tray and place that in the oven.
  3. Bake the chicken for about 30 to 35 minutes until golden brown.
  4. Insert a meat thermometer into the thickest part of the thigh, near the bone. It should read 165° F.
  5. Serve chicken with the yogurt horseradish mixture on the side.