Chicken Tikka (serves 4)
Inspired by a recipe found here.
Finding interesting recipes is getting more difficult as the weeks progress. We still haven’t repeated any since we moved into our apartment at the end of May; and, we really want to continue to make only new dinners each day of the week without any repetition. Though there are endless internet resources for recipes and meal ideas, it’s sometimes difficult to sift through the massive amounts of information a simple Google search can provide… But, what’s that?! It’s a bird, it’s a plane, it’s the Rachel Ray magazine to the rescue! I like paging through old issues that my mom gives me when she’s finished. I posted a recipe of hers before, but then strayed from my magazine inspiration. Now I am back, Rach.
The chicken, when cooked on a grill pan, gets an excellent grilled flavor and beautiful grilling marks, all while keeping the moisture of the chicken in tact. The yogurt sauce reminds me of tzatziki sauce due to the coolness it provides the chicken. Maranading the chicken in the sauce doesn’t give the chicken a distinct creamy taste, but instead provides a gentle nod to the herbs and flavors of the sauce itself. Great dish: looks pretty, tastes good.
- 2 cups plain whole-milk yogurt
- 1/4 cup fresh parsley, chopped
- 3 scallions, thinly sliced
- Salt and pepper
- 2 skinless, boneless chicken breasts
- 1 tbsp. extra virgin olive oil
In a large bowl, combine the yogurt, parsley and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.
Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through, 10 to 12 minutes. Serve with the refrigerated yogurt sauce, garnish with parsley leaves.