Hen and I’ve an advanced relationship. I’ll go lengthy stretches of time when it simply doesn’t curiosity me, after which—I’ll strive a chunk of perfectly-prepared hen and all of the sudden, I’m feeling it once more. And that’s the factor about hen—it’s all in the way you season it. Its popularity as a bland protein supply solely displays a boring preparation. If I’m going to prepare dinner hen, I’m going to infuse it with a lot taste within the type of herbs and seasoning that it’s supremely satisfying and excites my style buds. And my favourite approach to verify hen stays moist and succulent, whether or not it’s seared on the grill or baked within the oven? Utilizing yogurt in my marinade.
Why do you marinate hen in yogurt?
Marinating hen in yogurt is a tried-and-true method that’s beloved by cooks, and steadily utilized in center japanese delicacies. The yogurt slowly tenderizes meat, leaving it pull-apart tender and stuffed with taste. A yogurt-based marinate additionally creates a scrumptious crust on any sort of meat, particularly when grilling. I actually can’t describe to you the way efficient and scrumptious this method is on hen—you’ve simply received to strive it.
I like to make use of full-fat plain greek yogurt in my marinade. It’s a very good consistency for forming that excellent exterior crust, plus it’s normally what I’ve available in my fridge.
A really inexperienced marinade for spring
I didn’t set out to make a marinade that was so inexperienced, it’d as effectively be a St. Patrick’s-themed recipe… but right here we’re. It doubtless has one thing to do with the truth that I threw in a complete bunch of contemporary parsley into the blender. Sure, it’s plenty of parsley, and sure, it’s scrumptious. And this herb-y sauce is so versatile. It provides brilliant shade and daring taste to all the things from this yogurt-marinated hen to slathered over flatbread or tossed with pasta. I’ve even combined it with an additional splash of oil and vinegar for a scrumptious salad French dressing.
In the event you’re rising contemporary herbs this season, this recipe is the proper time to reap your individual and mix up on this marinade. It’s equally scrumptious when made with basil, mint, chives, or (my favourite) a mixture of all of them. Both approach, when you’ve made it, let the hen marinate for a minimum of 8 hours (and even higher, in a single day.) Yogurt is a “gentler” marinade than a typical citrus-based one, so it takes a bit longer for it to succeed in its full impact.
What’s hen paillard?
I’ll eternally affiliate hen paillard with certainly one of our favourite eating places in Paris, Resort Costes. I’ll preface this by saying that Costes isn’t actually a spot that you just go for the meals. The lunch is fairly good, however let’s simply say that final time we had been there, Lenny Kravitz was sipping champagne at a desk close by. You go to Costes for the people-watching.
Anyway, certainly one of their signature dishes is a hen paillard that’s pounded as skinny as a pancake, calmly grilled, and topped with arugula. We all the time order it with a bowl of matchstick-thin pommes frites, and it feels so basic and celebratory. Particularly with champagne.
Paillard is a french bistro basic, and it’s a time period for a bit of hen (or different meat) that’s been thinly pounded and seasoned earlier than cooking rapidly. It’s typically served with contemporary greens, making it a easy one-dish dinner that sounds fancy, however is ideal even for busy weeknights.
What to serve with grilled yogurt-marinated hen
I like to complete off this grilled yogurt-marinated hen with a handful of brilliant peppery arugula, some huge shavings of contemporary parmesan, and a drizzle of extra-virgin olive oil. Attempt it with a facet of grilled asparagus or some oven-baked fries in the event you’re feeling french bistro vibes. Both approach, it’s finest eaten outside within the sunshine, paired with a really chilly glass of rosé.
Scroll on for the recipe for this grilled yogurt-marinated hen