As much as I like a minus-than-main stream cut of meat, I can’t deprive myself of the simple pleasure of grilled chicken thighs, especially if those thighs have been marinated in yogurt and garlic salt—the most perfect chicken marinade.
“Yurt and Garlic Salt” doesn’t sound particularly sexy, but I assure you that chicken coated with these two ingredients – and only those two ingredients – tastes utterly enticing. As we know from many other Poultry recipes, the acid in the dairy tenderizes, the protein promotes browning and the fat keeps things moist. Why garlic salt? It is very good. It’s easy to use. It is cheap. It makes garlic and salt, two of the best flavors; sometimes parsley is involved. There is nothing wrong with using garlic salt.
In terms of the ratio, you want to add enough salt to the garlic, so when you taste the yogurt (before you spread it on the chicken) you say “Hmm. It’s a little too garlic and salty. I use at least a tablespoon of garlic salt per cup of yogurt, but you might want to use a little more or a little less depending on the brand of garlic salt you use. (Some are more salty, others more garlic.) I like to use thick yogurt, such as whole Greek yogurt or a labneh– because they are beautiful and rich and can be easily wiped off the chicken just before grilling.
To enjoy the magical combination of yogurt and garlic salt, simply combine the two ingredients using an approximate ratio of 1 tablespoon of garlic salt to each cup of yogurt (which is enough for about a pound of chicken), give it a little taste, and add more garlic salt as needed until it tastes “just a little too salty”. Spread it all over the chicken you intend to grill (I like the thighs), put the chicken in a bag and leave the bag in the fridge overnight or up to 24 hours. When it’s time to grill, simply wipe off the excess with a paper towel and cook over hot coals or gas flames as usual. This chicken is very good hot fromf the grill, but it’s also very cold, so don’t be afraid to overdo it.