Thursday, 4 June 2015

Butterfly Chicken with a Yogurt and Lime Marinade

This is a cute - (cute?! - for chicken what am I talking about??!!!) - way of cooking and serving just some ordinary chicken thighs. 

We eat a lot of chicken in our house and especially chicken thighs. You can buy them already skinned and boned from most supermarkets and that makes for a really easy, but tasty, week day meal.

And because we eat chicken thighs quite often I'm always trying to come up with a different way of flavouring or cooking them.

Last week I fancied trying a light and fragrant flavour, so had a go at making a yogurt based marinade and then cooking the chicken on the griddle. It was really tasty and succulent and I would definitely recommend it - especially served with a salad and some naan bread.

Recipe - serves 4

8 chicken thighs - boned and skinned
4 tablespoons natural yogurt
juice and zest 2 limes
a large handful fresh coriander - lightly crushed
1 teaspoon coriander seeds
1 teaspoon chilli flakes
salt and pepper
an extra lime to add juice when serving

16 bamboo skewers - soaked in water for at least and hour

Green salad and naan bread to serve with, maybe, a little spicy mango chutney.

Grab you blender and whizz together the yogurt, coriander leaves, coriander seed, the lime zest and juice and some seasoning. Whizz until the fresh coriander is finely chopped.

You want to achieve a fairly thick marinade so add a little more yogurt if needed.

Place you chicken in a bowl, container or bag and then pour the marinade over them. Add your chilli flakes and then combine them altogether so all the chicken gets a good coating.

Seal your bag, or cover you bowl, and place in the fridge for at least an hour to marinade.

Just before cooking you need to 'butterfly' the chicken with the skewers. Push the skewers through the chicken so they cross and firm up the thigh. This stops the chicken curling when it's cooking - keeping it flat on the griddle which makes sure it cooks evenly - and they look good!

Now heat your griddle or grill to a high heat and place your chicken on. Cook for about 8 - 10 minutes either side until the chicken is cooked right through.

Serve with an extra lime, cut into wedges, to add a little more zesty sip to the dish.

And eat with a green salad, some warmed naan bread and a dollop of mango chutney....

Do try this is was excellent. They are also rather yummy cold so would be perfect for a packed lunch or picnic and also would cook really well on a barbecue.

Have a great Thursday
Love Lizx

 Chicken with yogurt marinade