I’m currently sitting in Vancouver waiting to take the airport shuttle to the bus station to get to the ferries to go to Nanaimo. It’s a long and complicated process to get to Marc’s home town, but this recipe is anything but complicated. So, I figured today would be the perfect day to share it. Easy and simple. The perfect compliment to the two days of traveling we’ve done.
I made this particular recipe a few weeks ago – Memorial Day weekend, I think – and we brought it to my sister’s house to grill it. I basically just threw whatever seemed to go together into a bag with the chicken pieces and let it marinate until we were ready to cook – about 3 hours, but it doesn’t need to sit for quite that long. I was on the fence about the cilantro because Theresa just doesn’t love it as much as I do, but even she said that it was the perfect compliment for the yogurt marinade.
So if you’re looking for a good alternative to boring barbecue chicken that’s easy, this is it. Try it next time you’re grilling. I promise you’ll love it.
Grilled Yogurt Marinated Barbecue Chicken
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
2 cups Greek yogurt
6 cloves garlic, minced
2 tablespoons paprika
1/2 teaspoon cumin
1/4 cup chopped fresh cilantro, divided (optional)
1 whole cut-up chicken
1 - 2 cups barbecue sauce, for basting
In a medium bowl, whisk together the Greek yogurt, garlic, paprika, cumin, and 2 tablespoons fresh cilantro.
Place chicken pieces in a large zip-top bag. Add marinade to the bag and gently shake bag to coat the chicken. Allow chicken to marinate for 1 - 2 hours.
Preheat grill to medium.
Grill chicken 50 - 60 minutes over medium, indirect heat. After about 40 minutes, baste chicken on both sides with barbecue sauce. Baste again just before removing chicken from the grill.
Garnish with remaining cilantro before serving.