A 2-ingredient marinade for never-dry chicken breasts.
In this recipe, Greek yogurt works double-duty—both as a marinade and a salad dressing.
If you’ve ever marinated meat before, you already know that you need a few components in addition to salt—something fatty for better browning, something acidic to tenderize, and something flavorful for seasoning. Effortlessly, Greek yogurt accomplishes two out of three, thanks to its milk fat and live cultures.
So it’s easy to see why this technique has been around for centuries: “It was a common practice during the Mongol Empire, which spanned the 13th and 14th centuries, to ferment mare’s milk into yogurt and use this to marinate meat,” writes Priya Krishna inWhile chicken breasts are infamous for drying out, yogurt's lactic acid boosts their cooking confidence, yielding meat that’s tender and juicy enough to compete with thighs.
Marinate for at least one hour, or up to 12. If you’re a planner, scale up the recipe and freeze portions of chicken right in its marinade—Besides the yogurt and salt, the marinade only needs one other ingredient: ground sumac. With a purplish color and lemony flavor, sumac is a staple spice in Middle Eastern cuisines. In
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