Thai-Style Chicken

From The Taste of Home Cookbook p. 601

In a small bowl combine the following ingredients then remove 1/4 cup to a small resealable plastic bag. Put the rest in a large resealable plastic bag, labeled with instructions:

1/4 cup Soy Sauce

3 Tbsp. Lemon Juice

3 Tbsp. Fresh Basil, minced or 1 Tbsp. Dried Basil

2 Tbsp. Yogurt, plain

2 tsp. grated Lemon Peel

3 Garlic cloves, minced

1 tsp. Ground Ginger

1/2-1 tsp. Crushed Red Pepper Flakes

Add: 4 Chicken Breasts (about 4 oz. each) to the large plastic bag.

Instructions: Thaw. Drain and discard marinade. Place chicken in a 9×13 baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees for 20 minutes or until a meat thermometer reads 170 degrees.

Yield: 4 servings

 

 

 

Yogurt-Marinated Chicken

From The Taste of Home Cookbook p. 235

“This tender marinated chicken gets its zing from the chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies.

In a large resealable plastic bag, labeled with instructions, combine:

1/2 cup Yogurt, plain

3 Garlic Cloves, minced

2 Tbsp. Lemon Juice

1 Tbsp. Vegetable oil

1 tsp. Sugar

1 tsp. chili powder

1 Tbsp. Ginger root, minced

1/2 tsp. Salt

1/2 tsp. Ground Cumin

Add: 6 chicken breasts. Seal bag and turn to coat. Freeze.

Instructions: Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear. Alternately, you can broil the chicken in the oven.

Yield: 6 Servings