Grilled Chicken Marinated in Yogurt
Time: 1 hr
4 boneless chicken thighs
300g Farmers Union Greek Style Yogurt
30g fresh coriander
4 red chilli padis
50ml extra virgin olive oil
2 tsp lime juice
½ tsp kosher salt
4 tbsp fish sauce
1 tbsp palm sugar
Cucumber mint yogurt salad:
600g Japanese cucumbers (diced)
150g Farmers Union Greek Style Yogurt
1 clove garlic (grated)
30g fresh mint leaves
Kosher salt and sugar to taste
Black pepper to taste
Clean and pat dry chicken, place chicken in a bowl.
In a food processor, blend 30g fresh coriander, 4 red chili padi, 3 lemongrass, 50ml extra virgin olive oil, 30g garlic, 2 tsp lime juice, ½ tsp kosher salt, 4 tbsp fish sauce and 1 tbsp palm sugar.
Add 300g Farmers Union Greek Style Yogurt into the blended spice mixture. Mix well.
Pour marinade over the chicken thigh. Mix to coat the marinade evenly on the chicken thigh.
Refrigerate overnight to marinate. Remove chicken from fridge and let it rest 30 minutes in room temperature before grilling.
Remove chicken and scrape excess marinade off the chicken.
While waiting for the chicken to come up to room temperature, prepare the cucumber mint salad. Peel cucumber, cut into 2 lengthwise and deseed. Dice the cucumber. Transfer to a bowl. Refrigerate until ready to be served.
In a food processor, blend 150g Farmers Union Greek Style Yogurt, 1 clove grated garlic and 30g chopped fresh mint leaves. Transfer to a bowl and refrigerate until ready to be served.
Heat a grill pan to medium high heat. Grill marinated chicken with, turning once until browned and cooked through. Approximately 4 to 5 minutes per side until it is cooked.
Remove from grill. Rest 5 minutes before serving. While the chicken is resting, mix the cucumer mint sauce together with the diced cucumber. Season with salt and sugar to taste.
Serve grilled chicken with cucumber mint yogurt salad.