As promised, today I’m sharing the grilled recipe where I used Stonyfield Organic Yogurt as the marinade! More about Stonyfield and what I learned on my farm visit in yesterday’s new post.
Learning to Grill
Before I get into the details of the marinade though, I must share that I’ve decided I want to get good at using the grill this summer! It’s one of those things I’ve always just asked my husband to do (and he never minds!), but recently I wanted to grill some chicken when he was out of town, and that’s when I figured out that I am not the best at it. LOL
First of all, I had to call him to ask how to turn it on. Secondly, I knew to preheat the grill but didn’t get the temp quite right once it was time to put the food on. Lastly, I didn’t realize our grill is not the same across the board—there are apparently different, more optimal grates in the center.
For some reason, I do find it empowering to figure out how to do things on my own that my husband usually handles. Although, after the grilling experience, coupled with a baby snake experience (eek!), and the almost dropping some metal folding chairs (that were stored up high) on the car experience all in the one weekend, I was more than ready for him to get home from his “boys weekend” camping trip and take back the reins on these things. So, let’s just say I like to handle tasks like this and feel empowered…sometimes! Haha.
Despite my challenges, I did manage to come up with a tasty yogurt marinade that’s awesome on the grill. Yogurt really does do a fantastic job tenderizing the chicken for you!
I will also mention that this was another one that was great leftover in a packed lunch. Summer picnics here we come! :)
Yogurt Marinated Grilled Chicken
- whole-wheat pitas
- Mix together all of the marinade ingredients, from the yogurt down to the red pepper.
- Submerge the chicken and marinate for at least a couple hours or as long as overnight.
- Preheat outdoor grill to medium-high. Spray the grates with oil (to prevent sticking) and grill the chicken for about 7 to 10 minutes on each side, until done all the way through (no longer pink in the middle—165 degrees F when inserted with a thermometer).
- Slice and serve with warm whole-wheat pitas, lettuce, and hummus. I like to put a little butter in a pan on the stove (or on the griddle) to help warm up the pitas.