Two nights ago, my sister braved the elements and grilled in the rain, raincoat and all. She had invited some friends over for dinner and we planned a grilling intensive dinner. I really wanted to try this Martha Stewart recipe since I love yogurt marinated chicken, and this one seemed really easy (which it was). At 7:00 pm the night of this dinner, the rain came and crushed half of our plans. We decided to roast the salmon and grill the zucchini on an indoor grill. However, the indoor grill is small and didn't have space for even half of the chicken.
Since we were all getting hungry, she decided she would grill anyway. Long story short, the chicken may have taken a little shower every time the grill was opened, and since it was unpleasant outside, the grill monitoring was far from ideal. In the end we had slightly charred, but still incredible delicious grilled chicken thighs and perfectly grilled corn. This recipe is great because it is so simple with fairly basic ingredients, but it is still flavorful. Don't forget to keep some of the marinade for the dipping sauce. Also, I added a little extra curry to my marinade. I'm posting the recipe as Martha Stewart described since that's not everyone's favorite spice, but if you really like curry, you could add some more.
Adapted from Martha Stewart
Serves 4 to 5
1 cup plain yogurt
1 cup packed fresh basil leaves, chopped
1/4 cup chopped red onion
1/2 teaspoon curry powder
1/2 teaspoon salt
2 pounds boneless, skinless chicken thighs
In a food processor, pulse the yogurt, basil, and onion a few times. The texture will be smooth, but there will be visible flecks of basil. Transfer this mixture to a bowl and mix in the curry powder and salt. Reserve 1/2 of the marinade to serve as a dipping sauce.
Add the chicken to the remaining marinade and mix well. Allow to marinate for at least 1 hour (or up to 6 hours).
Heat a grill to medium-high and grill chicken until cooked through, about 15 minutes. Serve with reserved marinade.
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