Now that it’s starting to warm up here in Utah it is time to get out the grill and make up some of this Chipotle Marinated Chicken with Yogurt Sauce. You will not find a marinade with more sweet, sassy and spicy flavor as you will in this marinade recipe. This chicken is the perfect combination and served with the cool, refreshing yogurt sauce, you have a meal ready for any occasion.
We serve this chicken every year during our families Seder “Passover” Easter dinner. We always eat on a blanket in our theater room while we watch the movie the Ten Commandments. It’s such a special evening and so wonderful to be with family and enjoy such delicious food! Hope you love this recipe too.
This recipe goes well with a simple and easy rice pilaf. Check out the recipe at the end of this post. It’s a great way to use the rice in your food storage and add a little pizazz to any boring, white rice.
- 2-3 lbs. boneless chicken breasts tenderloins or thighs
- ½ cup brown sugar
- 1 can chipotle peppers in adobo sauce
- ½ cup canola oil
- 2-3 garlic cloves minced
- 2 ½ tsp. salt
- 1 tsp. black pepper
- 1 tsp. chili powder
- ½ tsp. paprika
- ¼ cup water
- ½ cup cilantro
- YOGURT SAUCE:
- ½ cup plain yogurt
- 1/2 cup mayonnaise
- 1/2 tsp. Salt
- 2 tsp. Lemon juice
- Dash of cayenne pepper
- 1/2 tsp. Black pepper
- 2 stalks green onions sliced
- Put all of the marinade ingredients into a blender or food processor and puree until smooth. Place the chicken breasts into a ziploc bag and pour 1/2 of the marinade over the chicken. Zip the bag closed and keep the chicken in the fridge to marinate. Keep the other portion of the marinade to baste the chicken with once it is cooked. When ready to cook the chicken, grill the chicken on a hot grill until golden brown on both sides. Cook until the center of the chicken is cooked through. When chicken is cooked, place on a plate or in a bowl and pour the extra marinade over the grilled chicken.
- For the yogurt sauce, slice the green onions and place in a bowl. Add the other ingredients and stir until combined. Serve the chicken with the cold cream sauce.
Here is the recipe for the delicious rice pilaf.
- 3 cup rice cooked makes about 5 c. total--brown rice works great!
- 1/2 cup wild rice cooked cook separately than the white rice
- 1 cup onion diced
- 1 cup celery diced
- 2 cloves garlic minced
- 1 tspb. garlic powder
- Montreal steak seasoning to taste about 1 T.
- 4 Ts. butter
- 2 large tomatoes diced fine
- 1 can olives drained and sliced
- 1/4 cup green onions sliced
- 1/4 cup sliced or slivered almonds optional
- 1/4 cup Worcestershire sauce
- 1/2 tsp. thyme
- 1 Tbs. parsley fresh or dried
- Salt and pepper to taste
- Cook the rice on the stove top or in a rice cooker until tender. If you don't want the black from the wild rice to 'stain' the white rice you may want to cook them separately. Sometimes the wild rice will dye the white rice a purple color. If you cook them separately, this won't happen and will keep your rice a pretty white color. Set rice aside while you prepare the other parts of the recipe.
- Meanwhile, saute the onions, garlic and celery in the butter and season heavily. Once onions are tender add the cooked and slightly cooled rice to the large pan (or you can add it to a large bowl--the cooking process of the pilaf will be finished). Cut up the following ingredients and add to the rice and then season as desired. Serve warm.
And just because I can’t help but post this adorable picture of our little Easter Bunny 😉