Pickle Greek Yogurt Chicken Marinade
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This is originally from THIS Instagram Post.
Ingredients: for 2 chicken thighs
1/3 cup Greek yogurt, full-fat
1 1/2 tbsp aji amarillo paste. This is what I used and is a fridge staple for me for lomo saltados.
1/4 cup pickle juice
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp chili powder
optional: pinch turmeric for color
optional: fresh ground pepper (I didn’t taste this)
Directions:
This is open to interpretation; you don’t need to follow this exactly.
Mix Greek yogurt, aji amarillo paste, and pickle juice.
Add in chicken thighs. I used bone in!
Cover or store in an airtight container and refrigerate.
Allow it to marinate for 4 hours - 3 days. The longer you leave it, the more tender and flavorful it becomes. Any longer than 3 days and it might start to get rubbery.
When it’s done marinating, cook on a carbon steel, cast iron, or grill to your preferred char.
You can optionally finish in the oven at 400°F until the internal temperature is ready. My chicken thighs took about 7 minutes.
FAQ:
Q: Why does this work?
Pickle juice and yogurt are both tenderizers and flavor enhancers. Together it’s even better!
Q: What is the difference between this and chicken tikka?
Any yogurt-marinated chicken is referred to as “tikka" in Indian cuisine, "chicken shawarma" or "shish taouk" in Middle Eastern cuisine, and "yogurt chicken" in general.
Q: Why do my chicken thighs taste rubbery?
This happens because you marinated for too long. When the acids break down the protein too much, it results in a mushy or rubbery texture,
Q: What are other things I can use this marinade for?
Wings, drumsticks, firm white fish (30 min), non-delicate vegetables (think things you can grill), or tofu. You can also eat this as a yogurt dip should you choose!
