Grilled Chicken With Edamame Skordalia Recipes

SKORDALIA

Skordalia image

Provided by Bruce Aidells

Categories Condiment/Spread Sauce Dairy Garlic Herb No-Cook Quick & Easy Yogurt Lemon Mint Healthy

Yield Serves 4

Number Of Ingredients 5

Ingredients

1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoon dried
salt and freshly ground black pepper to taste

Steps:

Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.

GRILLED CHICKEN WITH EDAMAME SKORDALIA

Grilled Chicken with Edamame Skordalia image

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

Provided by The Bon Appétit Test Kitchen

Time 25m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 16-ounce bag frozen shelled edamame (soybeans)
1/2 cup coarsely chopped fresh basil
1/3 cup extra-virgin olive oil plus additional for brushing
3 garlic cloves, peeled
6 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
4 large skinless boneless chicken breast halves

Steps:

Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

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