from heart to hands to table

Yogurt Marinated Chicken

Lately we have found that the most economical way to buy quality fresh chicken is to buy the whole bird and break it down ourselves. (By “ourselves”, I mean Rob. He is a whiz with most butchery and given the chance will regale you with tales of bygone summer jobs as a much younger man, in an abattoir. Delightful.) When disassembled, a whole chicken will yield you up to 10 portions of meat, which is great, but if your family is like ours there is a dark v. light debate and a boneless v. bone debate. Not surprisingly, those who much prefer the white meat also prefer boneless. Oh, and skinless, lest a wibbly scrap of skin disturb the dining experience. I joke, but I am not exactly a “nose to tail” eater of meats either and I do definitely appreciate the safe sterility of boneless, skinless, shapeless, no-longer-resembles-a-living-creature meats. What I’m not willing to compromise on is flavour. (Not to get political, but also in a perfect world, all meats would be local,  free-run, organic, completely affordable and humanely raised and slaughtered. Until then, let’s all just do our best.) If you are a cooker and consumer of meat, particularly poultry, you will be familiar with how much better the end result of a bone-in, skin-on piece of chicken will taste. You’re also likely familiar with the shortened cooking time and reduced fat of boneless, skinless chicken. So how do you strike a happy medium, and if, like at our house, you have a variety of palates to please?

In a single word: marinade.

mar · i · nade  – noun
[n. mar-uh-neyd; v. mar-uh-neyd]  verb, -nad·ed, -nad·ing.
A seasoned liquid, usually of vinegar or wine with oil, herbs, spices, etc in which meat, fish, vegetables, etc. are steeped before cooking. 

Yogurt Marinated Chicken

10 pieces of chicken ( a whole chicken’s worth)

2 tablespoons olive oil

1/2 a cup of plain yogurt

juice of 2 lemons

zest of 1 lemon

leaves from a sprig each of rosemary and thyme

1/2 teaspoon of salt

black pepper

Marinate in a glass or plastic (non reactive) dish for 1 hour or up to overnight in the refrigerator.  Allow to sit at room temperature for 20 mins. before cooking.

Bake at 425° for 35 minutes or until crispy and fully cooked. This also turns out beautifully when barbecued! Enjoy!

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