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This dish isn't as nasty as it sounds. Yogurt is a natural tenderizer and lends a unique but subtle taste to the meat while allowing the citrus juices to fully penetrate.

  • Juice the lemons and the orange into a non-reactive mixing bowl. Remove any seeds, but you can leave in the pulp.
  • Add yogurt and taragon to juice and whisk until well integrated.
  • Submerge chicken in mixture leaving no chicken exposed. Cover and chill for at least 12 hours but no longer than 36, any longer and the risk of salmonella increases.
  • After marinating, remove chicken from mixture. lightly shake mixture off, leave a thin coating on. Discard remaining marinade.
  • Place chicken on middle rack of grill to avoid burning the marinade. Grill about 8 minutes on both sides, or until chicken is well done.
  • Serve immediatly with mustard roasted potatoes.

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