the best chicken marinade
Chicken often gets a bad rap as being “boring” or “dry.” That is just not fair. When cooked right, chicken can be so flavorful and moist - yes, I said it. MOIST. I have found that a general rule of thumb for avoiding drying out chicken when you bake or grill it is by rubbing the chicken with a healthy oil before seasoning. Personally, I go with olive oil or avocado oil and season with pink sea salt, ground pepper and dried herbs. I really love the seasoning blends from Savory Spice Shop. This marinade though - this one truly is the best and a way to spice up your traditional way of cooking chicken.
INGREDIENTS:
1 lb chicken thighs
¼ cup plain yogurt
¼ cup spicy brown mustard
2 tbsp nutritional yeast
Sea salt
Pepper
INSTRUCTIONS:
Combine the yogurt, mustard, nutritional yeast and sea salt and pepper (to taste) in a bowl and mix. Add the marinade to a resealable bag with the chicken and let marinate in the refrigerator for at least 3 hours or overnight. Bring the chicken to room temperature before cooking. You can either cook this in the oven, grill it or my personal favorite - in a cast iron skillet finished off in the oven. To prep for the cast iron skillet-to-oven cooking method, coat the pan with avocado oil over high heat (be generous with the oil, so the chicken will get crispy and not stick). When the skillet is warm (not smoking though), place the chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally moving around the chicken thighs and rotating the pan to evenly distribute heat for about 10-12 minutes.
Transfer skillet to oven and cook about 10 more minutes. Flip chicken and cook about 5 minutes longer, or until the chicken is cooked all the way through. Transfer to a plate; let sit for 10 minutes before cutting or serving it up.