Yogurt Marinated Chicken + Garbanzo Salad
- Gluten Free
Why we love it:
- 2 cups Plain Greek Yogurt
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1⁄2 teaspoon Black Pepper
- 11⁄2 teaspoons Kosher Salt (divided)
- 2 Lemons (1 juiced, 1 zest and juiced)
- 2 pounds Whole Chicken Leg (bone-in, or whole chicken)
- 1 15-ounce can Garbanzo Beans
- 1 English Cucumber
- 2 Slicer Tomatos
- 4 Green Onions
- 1 teaspoon Dried Oregano
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Mayonnaise (optional)
- Naan (or pita, 4 pieces)
1. PREHEAT OVEN TO 425
Or heat the outdoor BBQ and cook the chicken over medium, indirect heat. It may take a little longer than the oven, so check the doneness before serving.
In a large bowl, stir together the 2 cups plain greek yogurt, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon black pepper, ¼ teaspoon salt, and juice of 1 lemon.
If the thigh is attached you can cut it in half, or leave it whole. Remove 1 cup of the yogurt sauce and set aside in a smaller bowl - don’t touch this for the chicken! Sprinkle with ½ teaspoon of salt.
Use the remaining yogurt sauce to slather the chicken generously on all sides. Place on a baking sheet and into the oven. Roast leg/thigh combos for 25 - 30 minutes; half chicken for 40 - 45 minutes; a whole chicken for 60 - 75 minutes - all until cooked through and golden brown on the skin.
4. GARBANZO SALAD
While the chicken is cooking, drain the beans and place in a large bowl. Dice the cucumber and tomatoes into pieces that are similar in size to the beans and add. Mince the green onion and add. To the bowl add the 1 teaspoon dried oregano, zest and juice of the second lemon, ½ teaspoon salt, and the 3 Tablespoons olive oil. Toss and let sit.
If using, add the mayo to the reserved yogurt and spice blend.
When chicken is done, serve over a big bowl of garbanzo bean salad and top generously with sauce. Serve with naan; perhaps warmed up a bit.