Honey and lemon juice create the perfect balance of sweet and tangy in Molly's creamy marinade for her Yogurty Marinated Chicken Skewers!
View #GirlMeetsFarm on Sundays @ 11a|10c + register for #discoveryplus to stream the entire library therefore far more:.
Get the recipe ▶
Sign Up For Food Network ▶
Cookbook author, food blog writer and Midwest transplant Molly Yeh embraces her nation life and makes dishes motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.
Invite to Food Network, where learning to prepare is as simple as clicking play! Grab your apron and prepare yourself to get cookin' with a few of the very best chefs around the globe. We'll provide you a behind-the-scenes look at our finest programs, take you inside our favorite dining establishment and be your resource in the kitchen to make sure every meal is a 10/10!
Yogurty Marinated Chicken Skewers
DISH THANKS TO MOLLY YEH
Overall: 1 hr 45 min (consists of marinating time).
Active: 25 min.
Yield: 4 servings.
1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch portions.
1 medium red onion (240 grams), cut into 1-inch portions and separated.
1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending upon width.
1 little red bell pepper (150 grams), cut into 1-inch squares.
2 teaspoons kosher salt.
2 cups (450 grams) whole-milk plain Greek yogurt.
1/4 cup (53 grams) newly squeezed lemon juice.
1/4 cup (7 grams) sliced fresh Italian parsley.
1/4 cup (7 grams) chopped fresh mint.
1 tablespoon (21 grams) honey.
1 teaspoon ground cumin.
1/4 teaspoon ground cayenne.
2 garlic cloves, carefully chopped.
1/4 cup (52 grams) extra-virgin olive oil, plus more for brushing.
Unique equipment: 4 12-inch wood or metal skewers.
If using wooden skewers, soak them in water for thirty minutes.
Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
Integrate the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Blend in the olive oil. Pour all however about 1 cup of the marinade over the skewers and rely on coat them well. Cover and cool the skewers and reserved marinade for at least 1 hour and approximately 6 hours. Remove from the fridge 20 minutes before barbecuing to go back to space temperature level.
Preheat an outside grill or a 2-burner grill pan to medium heat and brush with olive oil.
Remove the skewers from the marinade and reject the excess. Grill, turning periodically to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.
Register for our channel to fill on the latest must-eat recipes, fantastic kitchen hacks and content from your preferred Food Network reveals.
▶ FOOD NETWORK KITCHEN AREA APP:.
▶ FULL EPISODES:.
#MollyYeh #GirlMeetsFarm #FoodNetwork #YogurtyMarinatedChickenSkewers.
Molly Yeh's Yogurty Marinated Chicken Skewers|Woman Meets Farm|Food Network.