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I like dark meat but my wife only eats the boneless white meat and even picks that apart. I would like to experiment with yogurt marinades for white meat to retain moisture and had a question. Do you think putting salt in the marinade helps or inhibits moistness? Thanks.
ps: any suggestions for spices would be appreciated!
Cut and clean Chicken, take a gallon Zip-Loc bag and add
2tbl of Kosher Salt & Water push out the air and leave in fridge
until the water turns pinky red.
Drain and rinse, pat dry with paper towels. I do this in the
sink for a easy clean up. Skin side down lightly spay with Pam
sprinkle with Garlic Powder, Lawry's Season Salt and Fresh
Ground Black Pepper then another light spray of Pam.
Take a sided cookie sheet line with foil and place a rack
on that. Place Chicken Skin side up on rack and repeat
the seasoning process, after the final spray of Pam lightly
sprinkle some Paprika.
Place in a 400 degree oven for 12min then back the temp
down to 350 for at-least One Hour or until the juices run clear.
Another favorite is using Hidden Valley Original Ranch
powder after patting dry pour the dry Ranch mix
into a Zip-Loc bag ( only do a couple of pieces at a time )
add light dash of Paprika once on the rack and use the
same cooking and temp method as above.
Cut and clean Chicken, take a gallon Zip-Loc bag and add
2tbl of Kosher Salt & Water push out the air and leave in fridge
until the water turns pinky red.
Drain and rinse, pat dry with paper towels. I do this in the
sink for a easy clean up. Skin side down lightly spay with Pam
sprinkle with Garlic Powder, Lawry's Season Salt and Fresh
Ground Black Pepper then another light spray of Pam.
Take a sided cookie sheet line with foil and place a rack
on that. Place Chicken Skin side up on rack and repeat
the seasoning process, after the final spray of Pam lightly
sprinkle some Paprika.
Place in a 400 degree oven for 12min then back the temp
down to 350 for at-least One Hour or until the juices run clear.
Another favorite is using Hidden Valley Original Ranch
powder after patting dry pour the dry Ranch mix
into a Zip-Loc bag ( only do a couple of pieces at a time )
add light dash of Paprika once on the rack and use the
same cooking and temp method as above.
That you Mouser for the recipe but I'm talking skinless and boneless only. And I'm really wanting to use yogurt as a marinade. I may try a brine first if this doesn't work. Thanks again.
You can use yogurt with some lemon juice and pretty much any spice blend you like. If you have a particular combination you like, fine, or you can just use an Indian blend, or a chicken blend, and that's it. Marinate and cook. Definitely put salt in the marinade. I don't think yogurt is going to give you the result you want, though. You'd be better off with something with oil in it.
You can use yogurt with some lemon juice and pretty much any spice blend you like. If you have a particular combination you like, fine, or you can just use an Indian blend, or a chicken blend, and that's it. Marinate and cook. Definitely put salt in the marinade. I don't think yogurt is going to give you the result you want, though. You'd be better off with something with oil in it.
Thanks for the advice. Salt it is. I guess full fat yogurt then.
Why not buy two bags of chicken, one for each of you. Take a piece out of the freezer, one for you & one for her. You can cook them at the same time, I do this sometimes, I prefer thighs but dh is a skinless breast kind of man. However, sometimes I give him a thigh, ( deboned) & he does not complain lol
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Thanks. 
after patting dry pour the dry Ranch mix
