Dearborn-style yogurt marinated chicken experiment on the BBQ

Posted: January 13, 2018 in bbq
Tags: , , , , ,

awesomechicken

So, we’re in winter, in a warmer period and I decided I needed some BBQ food.  One of my year challenges was to experiment with unknown spices (last year was ingredients) regularly.  So there I am, wanted to use some from the stash I have and this recipe could use more than one – paprika, sumac, fenugreek were the unknowns.

See ingredients at the end, I basically eyeballed it, I hate exact measures, gotta follow our gut :)

I first crushed sumac, fenugreek, paprika, cumin, cinnamon together at first, then crushed with the whole dry pepper followed by garlic to form a paste.  When homogeneous, I dropped it in the bowl with yogurt, mixed well and added lemon, lemon zest, salt, pepper, olive oil, mixed a last time and then added the chicken thighs.

To the fridge for 9h it went.  Original recipe said for 4h to overnight.

Lit up some coals, used the Allumax to start it (first use of it!), dropped the bowl when coals looked ready and well lit to finally spread the chicken and some bell peppers, about 30mins per side – well charred outside, tender and not reddish in the middle.

I initially used it in turkish-inspired pitas with some bacon, tzatziki, fresh italian tomatoes, those yellow peppers, local cheddar cheese (should have used feta) and semi-roasted pita bread (on the BBQ ofc). Kept some for an experiment in the rice cooker with homemade broth (also my first)

Yummy.  All of it.  Not gonna eat at the corner lebanese joint anymore.

awesomechicken2

Next time, I’ll try to roast the fenugreek beforehand and hydrate that pepper.  The spiciness of the trinidad scorpion was mitigated by the yogurt and olive oil.  It could have used some hydratation before.  Also, may be a good idea to pilòn the lemon zest with the rest of the spices, before adding the garlic.  The best part in this?  The discovery of the sumac – acidic, yet a bit spicy that marries very well with the rest.  I’ll also have to experiment more with fenugreek to see what’s its place in such recipes – I believe it agrements the char on the meat and plays a role on “yogurt cooking” along with lemon juice.  For more spiciness, could use hungarian strong paprika.  It isn’t the kind of spiciness most would find intolerable IMHO, it goes well with the rest, but being a heat addict, I want more =)

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1 cup plain whole milk Greek yogurt
2 tablespoons olive oil
2 teaspoons paprika (mine is fresh from Madagascar!)
1 teaspoon sumac (says from Turkey, don’t know if there are variants)
1 teaspoon fenugreek (initial recipe called for zhaa’tar, but I don’t have that)
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat) (I took a dried trinidad scorpion)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces

awesomechicken3

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