Wake the Lakes “Life Hack for the Week” 9-18-23

You Can Totally Marinate Meat in Flavored Yogurt:

The writer of this article recommends using some boneless skinless chicken thighs, then slathering four of them in strawberry yogurt, with a little added salt, and putting them in the fridge for eight hours. Then, simply roast them in a hot oven, followed by a quick stint under the broiler, and strawberry yogurt chicken is born.  The flavor is described as delightful and impossibly juicy and tender—thanks to the lactic acid—with a subtle, fruity sweetness. The sugars in the yogurt caramelized under the broiler, creating bubbly broiled bits with tons of flavor.  You are of course not limited to strawberry yogurt, or even chicken. Pineapple or cherry yogurt is another recommendation with pork, and lemon yogurt would be good on lamb. Just smear it on, let it sit, then roast or sear however you usually would. Here’s the quick recipe for Strawberry Yogurt Chicken:

Ingredients:

4 skinless, boneless chicken breasts

1/4 cup yogurt

1/2 teaspoon Kosher salt

Mix the yogurt and salt together and toss with the chicken in a large bowl to coat. Cover and let marinade in the fridge for at least 4 hours, or overnight.  Heat your oven to 400℉ and line a baking sheet with parchment paper. Wipe the excess yogurt off the chicken and place the chicken on the baking sheet, unfolding it as needed so it’s as even as possible. Roast for 15 minutes, until it reaches an internal temperature of 165℉. Switch on the broiler for a few minutes to brown, then remove from the oven, slice, and serve immediately.