Bridget's Recipe Corner
 

This week, Liana told me about a chicken dish she made. She offered to share it with us, which is always a treat. As an added bonus, you can try her pasta salad. I think I might try it tonight. Hope you enjoy it too.

YOGURT MARINATED CHICKEN

2 PIECES FRESH GINGER (ABOUT THE SIZE OF YOUR THUMB)
2-3 LARGE GARLIC CLOVES
1 BUNDLE FRESH CILANTRO
1 BUNDLE FRESH PARSLEY
1 HANDFUL FRESH MINT LEAVES
ZEST AND JUICE OF ONE LARGE LEMON
1 TBSP ASIAN CHILI SAUCE
1 LARGE CONTAINER LOW FAT PLAIN YOGURT
8 CHICKEN LEG QUARTERS

Mix first 7 ingredients in food processor until coarsely chopped.  Add to yogurt and mix.  Spread mixture over chicken leg quarters and let sit in fridge for at least 5 hours in a covered glass Pyrex. Preheat oven to 300° degrees and let chicken bake for about an hour. This will help the marinade bake into the chicken before grilling.  When chicken has baked for an hour and the grill is hot, finish the chicken on the grill for grill marks and a smoky flavor.  We served this with one of our favorite pasta salads.   

ITALIAN BLUE PASTA SALAD 

1 BOX MACARONI NOODLES OR PASTA OF YOUR CHOICE, COOKED AL DENTE
1 CONTAINER CHERRY TOMATOES CUT IN HALF
1-2 CUCUMBERS CUT IN HALF LENGTH WISE AND SLICED
1 RED ONION CUT INTO THIN SLICES
PEPPERS OF ALL COLORS CHOPPED (WE USE DIFFERENT COLORED BELL PEPPERS AND POBLANOS FOR A LITTLE KICK.
1 SMALL BOTTLE ITALIAN DRESSING
1 JAR OF YOUR FAVORITE BLUE CHEESE DRESSING 

Mix all of pasta and vegetables together in a large bowl.  Mix 1 part Italian dressing to 1 part blue cheese in a separate bowl, make as much as you like.  Pour over pasta and mix.