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I adore kefir, and one flavor or another of Lifeway Kefir is in my fridge almost all the time. I’ll hide a bottle of cherry in the back of the fridge that is “my” bottle, but usually I’ll share this probiotics rich drink with the rest of the family. I love that kefir can be used for so much more than just drinking or adding to smoothies, which is what I usually think of. It is great to cook with, as well.
I used the plain version of Lifeway Foods Kefir last week to make an amazing cucumber salad. I literally picked at the few leftovers until they were gone and then cheered up when I realized I had one more cucumber in the fridge.
Fortunately, the 32 ounce bottles contain plenty of kefir, so I had enough to also make one of my all time favorite summer dishes – a kefir marinated lemon grilled chicken. This is honestly one of the most tender and juicy chicken recipes I make, as the combination of kefir and lemon help to tenderize the chicken, while also keeping it moist while grilling. This time around, I made it for a friend and her two kids, and she couldn’t stop raving about how juicy it was. Her kids didn’t offer up much of an opinion, but since her daughter wasn’t planning to eat dinner until after her basketball practice yet kept returning to the kitchen table to sneak another slice of the chicken, I’m pretty sure it was a hit there, too.
So, let’s see… plenty of probiotics, grilling means no kitchen getting hot, juicy chicken, kid-friendly, healthy ingredients – I think we have an all around winner. The fact that kefir is gluten free and 99% lactose free means that this is a perfect recipe for those who have many food sensitivities, as well.
When I made this recipe, I used chicken breasts and sliced them on the bias after letting them rest (so the juice doesn’t run out and dry out the meat), but this would also make a great kebab recipe. Cut the chicken into smaller chunks and thread them on skewers after marinating, alternating with peppers, onion and even tomato, and you’d have a gorgeous meal alternative. That’s one of the great things about making #KefirCreations – there is so much versatility to your recipes.
Never tried kefir before? You should. I’ve also made an amazing cherry kefir “ice cream” that is absolutely amazing, and it’s one of Mister Man’s favorite beverages. He thinks it’s a treat when really it’s just another way to introduce him to probiotics and live cultures (there are 12 diferent ones in it to support the immune system and balance digestive health). Check out Lifeway Foods Kefir, and sign up for coupons – there are six available each month – to try it out and figure out your favorite flavors.
Lemon Kefir Marinated Chicken
1 1/2 to 2 lb chicken
3/4 c plain Lifeway Foods Kefir
1/4 c oil
3 T lemon juice
2 cloves garlic, minced
1/2 t Hungarian paprika
3/4 t salt
1/2 t pepper
Place your chicken in a sealable container to be marinated. If you are making kebabs, be sure to cut the chicken into chunks now rather than later. In a small bowl, stir together the kefir, oil, lemon juice, paprika, salt, and pepper. Whisk until fully combined, then pour over your chicken.
Seal your container and place in the fridge to marinate for at least 2 hours and up to 5. Periodically rotate the chicken to be sure it is equally coated in the marinade.
When you are ready to cook, preheat your grill to medium high heat. Remove your chicken from the marinade and place directly onto the grill. Sear on the first side for 8-10 minutes before flipping. Cook on the other side until the internal temperature reaches 165 degrees, which will depend on the thickness of your chicken pieces.
Once your chicken is cooked through, remove it from the grill and let it rest on a plate for 5 minutes.
This will help ensure that the chicken finishes cooking the last few degrees and also allows the juices to redistribute so they don’t all run out when you cut into it and dry out your meat. Once your chicken has rested, cut it into slices along the bias and serve immediately. If you have made kebabs, simply serve once you’ve let it sit for a minute or two.
- 1 1/2 to 2 lb chicken
- 3/4 c plain kefir
- 1/4 c oil
- 3 T lemon juice
- 2 cloves garlic, minced
- 1/2 t Hungarian paprika
- 3/4 t salt
- 1/2 t pepper
- Place your chicken in a sealable container to be marinated. In a small bowl, stir together the kefir, oil, lemon juice, paprika, salt, and pepper. Whisk until fully combined, then pour over chicken. Seal container and place in the fridge to marinate for at least 2 hours and up to 5.
- Preheat your grill to medium high. Remove chicken from the marinade and place directly onto grill. Sear on the first side for 8-10 minutes before flipping. Cook on the other side until the internal temperature reaches 165 degrees.
- Remove from grill and let chicken rest on a plate for 5 minutes. Once your chicken has rested, cut it into slices along the bias and serve immediately. If you have made kebabs, simply serve once you've let it sit for a minute or two.
- This recipe is great either with whole pieces of chicken or with the chicken cut into chunks before marinating to make into kebabs. If you plan to make kebabs, cut your chicken into chunks before marinating.
- The Hungarian paprika is a smokier paprika that adds a nice note but not much spice to the dish, keeping its flavor profile appropriate for kids to enjoy, as well as adults.
- Why do you let your chicken rest after grilling before you cut into it? This will help ensure that the chicken finishes cooking the last few degrees and also allows the juices to redistribute so they don't all run out when you cut into it and dry out your meat.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 599Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 214mgSodium: 513mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 56g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.