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Chicken
1 C plain whole-milk yogurt
1/4 C olive oil
2 T grated onion
1 clove garlic, chopped
2 T dried oregano
Salt & pepper
2 lbs boneless skinless chicken breasts cut into bite-size pieces
1 sweet onion, cut into 8 pieces, layers separated
Yogurt Sauce
1 cucumber, peeled, seeded & chopped
Salt to taste
16 oz plain whole-milk yogurt
1/4 small red onion, finely chopped
1 clove garlic, finely chopped
1/4 C fresh mint, chopped
2 oz. fresh goat’s milk feta, crumbled
Combine chicken and first 6 ingredients in large bowl. Cover and refrigerate for 4 hours or overnight. Alternate chicken and onion on skewers* and grill over medium heat for 8 minutes or until chicken is no longer pink. (Discard marinade.) In a strainer, layer cucumber with salt and set aside for 15 minutes. In another bowl, combine cucumber with remaining yogurt sauce ingredients. Allow flavors to meld for 20 minutes. Serve with warm pita, additional crumbled feta, lettuce and cherry tomatoes. Enjoy! *Skewers optional.
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| State Fair Grilled Chicken |
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Chicken
2 quarts water
3 1/2 C cider vinegar
1/4 C salt
4 chicken halves
Seasoning & Sauce
1 T poultry seasoning
2 1/2 tsp each salt & pepper
1/2 C cider vinegar
3 T Dijon mustard
1 T fresh sage, chopped
1 T fresh rosemary, chopped
1/2 C olive oil
Mix water, vinegar and salt in large bowl. Submerge chicken, cover and refrigerate for 1 to 2 hours (maximum). Combine poultry seasoning, 2 tsp salt, 2 tsp pepper in small bowl, set aside. Whisk vinegar, mustard, sage, rosemary, 1/2 tsp salt, and 1/2 tsp pepper until smooth. Whisk in oil, set aside. Heat grill on high for 15 minutes, then turn down to medium, scraping and oiling grate. Place disposable tray (old cookie sheet works well) over coals, but under cooking grate to catch drippings and avoid flare-ups. Remove chicken from brine, pat dry, rub on poultry seasoning mixture. Arrange skin-side up on grill, baste with sauce. Grill, covered for 25-30 minutes, basting halfway through cooking. Flip skin-side down and baste. Continue to grill and baste (again, halfway through cook time) until meat registers 175° or juices run clear, approximately 25-30 minutes longer. Enjoy!
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