clucking right along with greek yogurt marinade

Well, today we need something simple that can be cooked quickly and has little clean-up.  I have incredible looking tomatoes from Sugartown Strawberries, and I was feeling like grilling chicken.

But I am tired of all the regular types of marinade.  Someone was telling me about using plain yogurt to marinade chicken, so I thought why not use plain Greek yogurt?

Here’s the marinade:

2/3 cup plain greek yogurt

Lemon juice – maybe 4 tablespoons or juice of one good-sized lemon

Juice of one orange

4 Tablespoons oil – olive, vegetable, whatever

2 teaspoons garlic powder

2 teaspoons mild or sweet Paprika

1 teaspoon smoked paprika

salt to taste

1/2 teaspoon Garam Masala ( I get mine from a little Indian grocery store I visit once in a while)

1/2 teaspoon Tandoori Masala  (I get mine from Jayshree spices you can find them online)

1 teaspoon Ras el Hanout (I get mine from Zamouri Spices you can find them online)

I mix it all together with a whisk and some fresh herbs – sprig of rosemary, a few sprigs of fresh thyme and oregano and fresh mint (mine is curly mint which is technically a spearmint I believe).  You can either rough chop the herbs or just sort fo tear up the mint leaves and strip the rest from their stems.

Toss into a ziplock bag to marinade for a while and grill.

I will end with that is my favorite cooking tip of the summer: using ziplock plastic bags for marinades.  Easier clean up and so not a problem to mush your meat, poultry, or seafood around *gently* in a ziplock bag.