As we’re getting closer and closer to mid-August, everything is becoming harder. Rolling over in the bed is a whole production that completely wakes me up from whatever sleep I was managing to get. Getting up off the couch is another ordeal (and so I am just constantly asking Gerrit to get up to refill my water glass/get my phone that I left on the kitchen counter/get my computer from upstairs). Sleeping is becoming almost impossible.
Just a few more weeks.
On a positive note though, I had the most lovely baby shower this weekend, a small gathering of people important to me with the most adorable food spread (including a watermelon cut as a baby carriage with a little baby orange inside), and an elaborate diaper cake that is so very practical but also so cute I almost don’t want to take it apart to actually use it.
Afterwards I wanted to have my parents over for dinner (mostly so that my mom and I could go through all the new clothes I had gotten and organize them in the closet), but I also didn’t want dinner to be a big ordeal because, well, the whole everything being harder issue.
Although I am all for elaborate entertaining at times (because what better excuse to try a day-long recipe than when people are coming over to enjoy it?), I know I need to make entertaining easy right now. Which is where this yogurt-marinated grilled chicken comes in (adapted from Dinner a Love Story, which is of course full of easy recipes for both entertaining and regular week-night meals).
The game plan for our dinner?
– After lunch (before the shower) I started the base for chocolate sorbet. Water and sugar and cocoa powder simmering in a pot together.
– Then I took about 10 minutes to mix the yogurt marinade together and get the chicken soaking in it. Into the fridge it went.
– I got ready for the shower.
– Before I left I put a bag of good chocolate chips into the sorbet base, turned the heat off, whisked until they melted and then left it sitting out while I was gone (although I totally meant to put it in the fridge before I left).
– When I got back from the shower I cut some fingerling potatoes in half, seasoned them, and put them in the oven to roast. I put the sorbet in the ice cream maker. Gerrit put the chicken on the grill. My mom brought a vegetable side dish.
And that was it. I think the total time I spent getting things ready was 30-40 minutes (about 20 minutes before the shower and 20 minutes before dinner). And even the grilling time is pretty low maintenance, letting the chicken cook over indirect heat for aout 45 minutes. It seriously cannot be easier. Which is a good thing right now and gives me a lot of hope for when our lives go crazy here pretty soon.
The marinade for this chicken is so simple, and yet gives the chicken such great flavor--some tang from the yogurt, some acidity from the lemon juice, some sweetness from the honey. And the ingredients are all things I generally have on hand (minus the yogurt, which by the way I did not use quite a full half cup of (my container was 6 oz.) but which still worked perfectly fine).
- 1/2 cup plain yogurt
- 1 garlic clove, peeled and minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup freshly squeezed lemon juice (about 1 1/2 lemons)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs and/or legs
- In a large bowl, combine the yogurt, garlic, salt, pepper, lemon juice, honey, and olive oil. Stir together. Add the chicken and toss it around in the marinade to make sure that each piece is fully coated. Cover the bowl and refrigerate for at least 3 hours (or longer).
- Heat the charcoal for a charcoal grill in a chimney. When the charcoal is hot enough, spread it out in the bottom of one side of the grill, leaving half the grill without charcoal. (To adapt for a gas grill, light only half the grill on medium heat.)
- Place the chicken, skin side up, on the side of the grill without direct heat (no coals). Cover the grill and let the chicken cook for about 40 to 50 minutes, until a meat thermometer reads about 165 when inserted into the thickest part of the chicken.
- Transfer the chicken, skin side down this time, to the hot side of the grill. Cook for 2-3 minutes, until the skin is crisp and brown. Remove chicken from the grill and let it rest for about 5 minutes before serving. Serve warm.
adapted from Dinner a Love Story