This Easy Grilled Hen Makes the Case for a Yogurt Marinade

Hen and I’ve a sophisticated relationship. I’ll go lengthy stretches of time when it simply doesn’t curiosity me, after which—I’ll attempt a chunk of perfectly-prepared hen and abruptly, I’m feeling it once more. And that’s the factor about hen—it’s all in the way you season it. Its popularity as a bland protein supply solely displays a boring preparation. If I’m going to cook dinner hen, I’m going to infuse it with a lot taste within the type of herbs and seasoning that it’s supremely satisfying and excites my style buds. And my favourite means to ensure hen stays moist and succulent, whether or not it’s seared on the grill or baked within the oven? Utilizing yogurt in my marinade.

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Why do you marinate hen in yogurt?

Marinating hen in yogurt is a tried-and-true method that’s beloved by cooks, and steadily utilized in center jap delicacies. The yogurt slowly tenderizes meat, leaving it pull-apart tender and stuffed with taste. A yogurt-based marinate additionally creates a scrumptious crust on any sort of meat, particularly when grilling. I actually can’t describe to you ways efficient and scrumptious this method is on hen—you’ve simply acquired to attempt it.

I like to make use of full-fat plain greek yogurt in my marinade. It’s a good consistency for forming that perfect exterior crust, plus it’s usually what I have on hand in my fridge.

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I didn’t set out to make a marinade that was so green, it might as well be a St. Patrick’s-themed recipe… yet here we are. It likely has something to do with the fact that I threw in an entire bunch of fresh parsley into the blender. Yes, it’s a lot of parsley, and yes, it’s delicious. And this herb-y sauce is so versatile. It adds bright color and bold flavor to everything from this yogurt-marinated chicken to slathered over flatbread or tossed with pasta. I’ve even mixed it with an extra splash of oil and vinegar for a delicious salad vinaigrette.

If you’re growing fresh herbs this season, this recipe is the perfect time to harvest your own and blend up in this marinade. It’s equally delicious when made with basil, mint, chives, or (my favorite) a mix of all of them. Either way, once you’ve made it, let the chicken marinate for at least 8 hours (or even better, overnight.) Yogurt is a “gentler” marinade than a typical citrus-based one, so it takes a bit longer for it to reach its full effect.

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What is chicken paillard?

I’ll forever associate chicken paillard with one of our favorite restaurants in Paris, Hotel Costes. I’ll preface this by saying that Costes isn’t actually a spot that you just go for the meals. The lunch is fairly good, however let’s simply say that final time we had been there, Lenny Kravitz was sipping champagne at a desk close by. You go to Costes for the people-watching.

Anyway, one among their signature dishes is a hen paillard that’s pounded as skinny as a pancake, calmly grilled, and topped with arugula. We at all times order it with a bowl of matchstick-thin pommes frites, and it feels so basic and celebratory. Particularly with champagne.

Paillard is a french bistro basic, and it’s a time period for a bit of hen (or different meat) that’s been thinly pounded and seasoned earlier than cooking shortly. It’s usually served with recent greens, making it a easy one-dish dinner that sounds fancy, however is ideal even for busy weeknights.

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I like to complete off this grilled yogurt-marinated hen with a handful of vibrant peppery arugula, some huge shavings of recent parmesan, and a drizzle of extra-virgin olive oil. Strive it with a aspect of grilled asparagus or some oven-baked fries in case you’re feeling french bistro vibes. Both means, it’s finest eaten outdoor within the sunshine, paired with a really chilly glass of rosé.