Garlic, “Lemon,” Mint, & Yogurt Marinated Chicken
Chicken is one of those love-hate meals for me. When it’s well marinated, I love it. But otherwise it’s just a bit boring for my tastes. I decided rather than a short-marinade, I’d let the chicken marinate in the yogurt sauce for almost 24 hours. It was definitely the right choice. They turned out succulent and had a nice “lemon” kick to it from the ascorbic acid.
2 chicken breasts & legs with thighs (all skinless)
1 1/2 C plain yogurt
1 C chopped mint
1 Tbsp cumin
8 large cloves garlic, pressed
2 Tbsp onion powder
1 tsp salt
2 tsp ascorbic acid
- Mix all ingredients together in a Ziplock bag, and ensure chicken is well coated.
- Press all air out of the bag, and leave it in the fridge to marinate, flipping over halfway through if possible. Marinate for 24 hours.
- Preheat oven to 400 degrees on the middle rack.
Chicken covered in low-amine marinade of yogurt, mint, garlic, & ascorbic acid.
- Cover chicken and bake for 30 minutes.
- Raise rack to the highest possible. Uncover chicken, baste well, and broil for 3 minutes.
Baked and broiled yogurt-marinated low-amine chicken, ready for plating. Legs/thighs can be plated as is. Breast should be sliced on a diagonal into pieces.
- Serve chicken plated with juices.
AMINE BREAKDOWN:Very Low Amine: mint, cumin, salt, ascorbic acidLow Amine: skinless chicken, garlic, onion powderModerate Amine: yogurt
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