Yogurt Tarragon Grilled Chicken

Today’s recipe is a perfect example of mistakes made better!  Maybe not so perfect as the one where the guy inadvertently dipped a piece of chocolate into peanut butter and gave us Reese’s, but it is a good lesson in kitchen improvisation. And, I’m sharing this one with you because, well, it worked.

I was chatting with Sam the Butcher (not his real name, but it brings out the Alice in me to call him that) at Central Market a couple of  weekends ago.  I asked if they had any pre-made chicken kabobs to toss on the grill.  Of course not, who wants to grill out when the temps are hovering around freezing? Husband.  But Sam tells me he can easily cut up anything I want, so I ask him to cube some chicken meat for kabobs.  About eight pieces he asks? Sure, that’ll be fine.

Later, back in the kitchen, I pull out the wooden skewers to soak before we grill the kabobs.  I thought I’d go ahead and rinse and season the chicken, too.  Instead of finding eight pieces of cubed chicken breast, I had an entire skin-on, bone-in chicken cut into eight parts – breasts, thighs, wings and legs.  Hmmm…not quite what I was expecting.

I shifted gears, pulled some ingredients out of the fridge, and voila Yogurt Tarragon Grilled Chicken was born!  I’ve made this recipe three times in the last two weeks.  It definitely gets six (out of six) thumbs up at The Cafe.  Here’s what I had on hand:

Yogurt Tarragon Grilled Chicken

2 1/2 lbs chicken thighs, wings, and drumsticks bone-in, skin-on

1/3 cup Fage Yogurt 0%

1 TBS red onion, finely minced

juice from 1 lemon

1 – 2 garlic cloves, minced

1 TBS brown sugar

1 TBS tarragon, dried

Salt & Pepper to taste

Rinse and pat dry chicken pieces.  Set aside.  Add the rest of the ingredients to a zip lock bag and mix well.

Add chicken pieces to bag, gently shake and mix marinade to coat.  Let marinade in fridge for at least 2 hours.  Toss on grill and cook until chicken is done.

Husband likes the wings best, and the Littles grab up all the drumsticks.  I’m happy with whatever is left, but I always save a wing for good measure!