broiled yogurt marinated chicken + herbed bulgur
I figured out a repeatable, easy, not-too-sweaty dinner the other night. Boneless skinless chicken breasts seem like the most boring cut of meat in the world, but I think I’ve found my favorite way to prepare them that keeps them from becoming tough and dry and let’s face it, awful. I wish I had a cute patio to grill and eat on, but a lightly air-conditioned apartment will do just fine. The other good news is that the seasonings in both the bulgur and the chicken are very changeable. You (or I) can use different herbs and vegetables next time and different seasonings in the marinade.
To make the bulgur:
Bring 2 parts salted water to a boil. Add 1 part coarse bulgur, turn heat down to low, cover and let simmer for 15 minutes. Turn off heat and let the bulgur stand for 10 minutes before fluffing it up. Toss with minced shallot, lemon juice, olive oil, salt, pepper, chopped vegetables (responsible eater recommendation: whatever’s in season), and lots of fresh herbs. I used cucumbers, parsley, mint, dill, and chives.
To make the chicken:
Combine plain yogurt with chopped garlic and whatever other seasonings you’d like (or none at all). I did Sriracha chili sauce and turmeric, but almost any other powdered or pasty red stuff will do (ideas I had: harissa, or curry powder, or a chili powder blend). Cut chicken breast into pieces about 1/2-inch thick. Season with salt and pepper, then coat with yogurt mixture in a dish. Cover and let marinate in the refrigerator for 1 to 2 hours. Lightly coat a foil-lined baking sheet with oil, then broil for 15-20 minutes, turning the chicken over halfway through. (I actually do this in my toaster oven because it’s the perfect size for 1-2 servings and it doesn’t make the apartment all hot on 90-degree days.) Garnish chicken with chopped herbs.
