YOGURT-MARINATED CHICKEN WITH CUCUMBER GRILLED SALAD

Recipe by the Leek and the Carrot

Serves 6

Takes 2 hours

Ingredients:

1 cup whole milk yogurt

1 fresh garlic bulb, peeled and cloves minced

1 tablespoon dried parsley

3 1/2 teaspoons kosher salt, divided

1 teaspoon paprika

1 teaspoon freshly ground pepper, divided

2 pounds bone-in chicken thighs, legs, or drumsticks

1 bunch scallions

5 tablespoons olive oil, divided

3 tablespoons honey, divided

2 full-size cucumbers or 4-5 small cucumbers, sliced 1/4-inch thick

2 tablespoons red wine vinegar

1/4 teaspoon red pepper flakes

2 ounces pea shoots, optional

Directions:

  1. In a small bowl, combine yogurt, garlic, parsley, 2 teaspoons kosher salt, paprika, and 1/2 teaspoon freshly ground black pepper. Rub all over chicken pieces and place in a large bowl. Let sit in the fridge for an hour (and up 12 hours).

  2. When ready to cook, preheat grill to high. 

  3. On a sheet pan, toss scallions together with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Place scallions over heat, flipping so each side has grill mark, about 5 minutes. Rearrange on grill so that scallion bulbs continue to cook over high heat but the greens are over indirect heat (I turned off one burner and shifted the greens there). Continue cooking scallion bulbs while the chicken cooks, removing to a cutting board after about 30 minutes. If the greens do get too hot and burn, don’t worry. Just remove them. 

  4. Brush residual scallion olive oil left on sheet pan over half of the grill (which should still be on high heat). Add chicken pieces, cooking and turning every few minutes, until chicken is well browned on all sides, about 10-15 minutes. 

  5. Move chicken to indirect heat (we turned off 3 of the 4 burners so the only thing still over a flame was the scallion bulbs) and cook until a thermometer reads 165 degrees, about 20-30 minutes more (less for drummies). Brush immediately with 2 tablespoons of honey. Allow to rest while finishing your salad.

  6. Remove scallions to a cutting board if you haven’t already. All to cool for a couple minutes and then roughly chop into small pieces. Place in a large bowl along with cucumbers. Drizzle with red wine vinegar, remaining 3 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 freshly ground black pepper. Add red pepper flakes and pea shoots, if using. Toss all to combine. Serve alongside grilled chicken pieces. 

Cucumber, Scallions, Pea Shoots/MicrogreensBethanee WrightComment