I’m currently sitting in Vancouver waiting to take the airport shuttle to the bus station to get to the ferries to go to Nanaimo. It’s a long and complicated process to get to Marc’s home town, but this recipe is anything but complicated. So, I figured today would be the perfect day to share it. Easy and simple. The perfect compliment to the two days of traveling we’ve done.
I made this particular recipe a few weeks ago – Memorial Day weekend, I think – and we brought it to my sister’s house to grill it. I basically just threw whatever seemed to go together into a bag with the chicken pieces and let it marinate until we were ready to cook – about 3 hours, but it doesn’t need to sit for quite that long. I was on the fence about the cilantro because Theresa just doesn’t love it as much as I do, but even she said that it was the perfect compliment for the yogurt marinade.
So if you’re looking for a good alternative to boring barbecue chicken that’s easy, this is it. Try it next time you’re grilling. I promise you’ll love it.
- 2 cups Greek yogurt
- 6 cloves garlic, minced
- 2 tablespoons paprika
- ½ teaspoon cumin
- ¼ cup chopped fresh cilantro, divided (optional)
- 1 whole cut-up chicken
- 1 - 2 cups barbecue sauce, for basting
- In a medium bowl, whisk together the Greek yogurt, garlic, paprika, cumin, and 2 tablespoons fresh cilantro.
- Place chicken pieces in a large zip-top bag. Add marinade to the bag and gently shake bag to coat the chicken. Allow chicken to marinate for 1 - 2 hours.
- Preheat grill to medium.
- Grill chicken 50 - 60 minutes over medium, indirect heat. After about 40 minutes, baste chicken on both sides with barbecue sauce. Baste again just before removing chicken from the grill.
- Garnish with remaining cilantro before serving.