Summer evenings draw me out of the kitchen, into the soft light and gentle breezes. Our dinners should be effortless and casual.
Some nights it’s just my husband and me, but often friends stroll by, swing in for a drink, and stay for something to eat. My only challenge is how to stock up for such sweet spontaneity. What to keep on hand? Grilled chicken breasts.
I like to cook two or three times more than we’ll eat for dinner that night. What’s left gets tossed with pasta, stuffed into pitas, or served over rice. Boneless chicken breasts cook quickly but can be tricky as they can dry out. Marinating the chicken in seasoned yogurt helps keep the meat juicy and tender when it hits the heat. If you’re not a fan of grilling or in a hurry, a broiler has the same effect.
You can marinate the chicken for as little as 30 minutes or as long as overnight. This also works wonderfully on thighs, wings, or the whole bird. Once you’ve prepared the marinade, hold some back to pass as a sauce. It hums with za’atar, fresh herbs, garlic, and lemon zest, plus a little bit of salt to help the meat retain moisture. The lactic acid in yogurt is gentler than vinegar or lemon juice, so the chicken will not turn soft or mushy.
Of course, the results depend on the quality of the chicken. Look for free-range birds; thanks to their varied diet, the meat is flavorful and firm. I like to keep frozen chicken breasts on hand; they thaw out quickly, making last-minute prep easy.
Serve the chicken with whatever fresh veggies you have from the garden or farmers market—such as sweet-sharp cherry tomatoes and crunchy cucumbers—drizzled with the herbed yogurt. Don’t forget a toasted pita to sop it all up.
