This is one of my all-time favorite meals for entertaining. Most of the prep is done ahead of time (some of it a few days before) and the chicken gets marinated overnight so all you need to do is toss it on the grill. You can leave out the hot chilies if you’re serving those with a delicate palette, the dish will work well without it. The leftover lemon yogurt and pickled veggies can last in the fridge for a good while; add them to salads or snack plates with the leftover chicken!
I like to pickle but I don’t like to can. This pickling recipe is ideal for those bright spring veggies that taste best crunchy and raw. My favorite combination is a trio of carrot, cucumber, and radish. The spiciness of the radishes pairs nicely with the horseradish in the yogurt sauce. This time around I also added the turnips that came in my CSA and they were LOVELY. The pickling needs at least a day in the fridge to taste, well… pickled, so make sure you do this at least a day ahead.
I made an entire half gallon jar of pickled veggies this week (I had a lot of vegetables hanging around), so this recipe is for roughly 6 cups of cut veggies in an 8 cup jar. It can be paired down for smaller pint or quart sized jars easily. The recipe calls for a chilli pepper in the pickle mix, but I don’t ever add one, since my kid eats a good portion of these.
Sweet and Sour Fridge-Pickled Spring Vegetables
A combination of fresh spring vegetables, washed and cut into bite-sized pieces
3 cups apple cider vinegar
1 cups sugar
3 tsp mustard seeds
2 bay leaves
1 tsp salt
1 dried hot chili pepper (optional)
- Place clean, cut veggies in an appropriately-sized canning jar or vessel.
- Heat all other ingredients (pickle mix) for 3–4 minutes, until just boiling.
- Pour pickle mix over vegetables and make sure there is enough to cover the veggies.
- Refrigerate until ready to serve.
- Pickle mix will last roughly a week and a half (maybe more, depending on the veggies).
Fiery Chicken with Lemon Yogurt Sauce
Marinate chicken the night before cooking
1 whole chicken, cut into pieces or spatchcocked
OR selection of various chicken cuts to your liking
For the Marinade
3-6 red chili peppers, depending on how spicy you want the sauce
6 cloves garlic, smashed and minced
1 teaspoon paprika
1/2 teaspoon dried oregano
1 cup olive oil
1/2 cup red wine vinegar
1 teaspoon salt
- In dry cast-iron skillet heat chilies on high heat until they are charred (or roast them in a 400º oven for 5 minutes). Roughly chop roasted chilies and place them with garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan and simmer for 2–3 minutes. Allow mixture to cool. Once sauce is cooled, purée in a blender or food processor.
- Place chicken in a bowl or bag and add half the sauce, spreading evenly over the chicken. Seal and marinate overnight, up to 8 hours.
- Grill over prepared coals until cooked through, basting with leftover sauce.
- Alternately, roast in a 400º oven until done, basting occasionally with sauce.
Lemon Yogurt Dipping Sauce
1 cup Greek yogurt
2-3 lemons, juiced, lemon zest reserved
1 teaspoon horseradish
Mix all ingredients together, taste and adjust seasoning. Garnish sauce with lemon zest.
To serve, plate grilled chicken and roasted veggies, providing guests with small cups of the lemon yogurt sauce for dipping the chicken. The cool yogurt will counteract the fiery chicken bites. I personally don’t mind a messy plate so I just pile it on!