Saturday, July 21, 2012

Grilled Lavender Yogurt Chicken

Another treat for Lavender Festival Weekend. Lavender is a really tasty herb if used correctly. Go overboard and your dish will taste like soap but just enough and it can make a dish absolutely delicious!
I made this recipe a few weeks ago and it was a huge hit, my 8 year old even said he wanted this for his birthday dinner (its not until next MAY LOL) It is based on a recipe I found on allrecipes.
This is fantastic with breasts or any pieces you like. I used skinless thighs because they were on special and we were having some guests for a BBQ lunch. It is also excellent cold and sliced up in a wrap!

8 skinless chicken thighs

1 1/2 cups nonfat honey flavor greek yogurt
2 TB olive oil
juice of 1 lemon
zest of 1 lemon
3 cloves garlic, crushed
2 TB fresh lavender buds
1 TB fresh oregano
1 tsp paprika
salt and pepper to taste

In a gallon size ziplock bag combine all the marinade ingredients. Mix Well and remove 1/2 cup, cover that and set  it aside

Add chicken pieces to remaining marinade and squish it around well to cover them completely. Marinate at LEAST 3 hours, overnight is best.

Preheat your grill to medium high.

Place chicken pieces on a hot grill and cook to an internal temperature of 165. Times will vary greatly depending on your heat evenness, thickness of the chicken, bone in or boneless go with the meat thermometer.

You can brush a little of the marinade from the bag over the tops if you like, but make sure they will be cooked a bit longer after brushing because the raw chicken was sitting in it.

Remove from grill top with a dollop of reserved marinade and a sprinkle of lavender buds if you like.

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