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Chicken Broiled With Lemon And Yogurt Marinade
This is a dish Macedonians call golden chicken, because of its crisp, golden skin. It is very easy to make. Serve with boiled potatoes, onions and rehydrated hot peppers mashed to a puree and seasoned with oil, vinegar and garlic.

Preparation time: 15 minutes
Marinating time: Overnight
Cooking time: 30 minutes
Yield: 4 servings


8 chicken thighs
1/3 cup fresh lemon juice
3 cloves garlic, peeled, crushed with salt
1 teaspoon sweet paprika
1/2 teaspoon hot Hungarian paprika
  Pinch of ground allspice or cinnamon
  Salt, freshly ground black pepper to taste
1 cup plain non-fat yogurt, drained to 1/2 cup, see note

1. Trim the chicken to remove excess fat. Mix the lemon juice, garlic, paprikas, cinnamon, allspice, salt and black pepper; coat the chicken pieces with this mixture. Cover and refrigerate overnight.

2. Bring the chicken to room temperature. Start a hardwood charcoal fire in an outdoor grill or heat the broiler. Brush the broiling rack with oil and set about 6 inches from the heat source.

3. Place the chicken skin side down, coat with the yogurt, and grill or broil, basting often and turning once or twice, until the chicken is very tender, 25 to 30 minutes.

Note: To drain yogurt, place lightly salted, low-fat yogurt in a sieve lined with cheesecloth set over a bowl. Leave it to drip 30 minutes to 24 hours in the refrigerator. Cover and refrigerate the drained yogurt up to 2 weeks.

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©1999—2006 Paula Wolfert