Lemon Yogurt Chicken is Tangy and Moist

Sam, a longtime milker here at the farm, introduced us to this recipe after experimenting in her kitchen. As it turns out, our Lemon Nonfat Yogurt makes a flavorful marinade that keeps chicken from drying out on the grill. A quick buttermilk slaw rounds out this perfect meal.

Lemon Yogurt Chicken with Buttermilk Slaw

Preheat a grill ahead of time if cooking outdoors.

Ingredients

Lemon Yogurt Chicken:
Cut-up chicken pieces, or pack of chicken thighs
1 C Butterworks Nonfat Lemon Yogurt
Peel from 1 lemon cut into ribbons
Juice from 1 lemon
3 cloves garlic, chopped
2 tbsp olive oil
1 tbsp cumin
2 tsp each salt + pepper

Buttermilk Slaw:
1 med head cabbage, shredded
3 carrots, shredded
1/2 C Butterworks Buttermilk
3 tbsp mayonnaise
1/2 cup chopped pickles
3 tbsp olive oil
2 tbsp red wine vinegar
Salt + pepper

Instructions

FOR THE BUTTERMILK SLAW

Combine shredded cabbage and carrots in a large bowl.

Place remaining ingredients in a pint-sized canning jar and shake vigorously (or use a bowl and stir to combine).

Pour Buttermilk dressing over the shredded veggies and set aside to allow the flavors to combine.

FOR THE LEMON YOGURT CHICKEN

Remove the chicken from the refrigerator and pat dry.

Combine all remaining ingredients in a large casserole dish thoroughly.

Marinate the chicken in the Lemon Yogurt mixture for 15 – 30 minutes.

Cook on a hot grill for about 4 minutes per side, or until cooked through.