Grilled chicken and what special sauce make for a great picnic?
We love to bring the above to our many picnics but feel that, even with all the herbs we use in the marinade, that the chicken could use a dab of something to make it special. What healthy sauces do you put on top?We like yogurt based, citrus, etc...
Chimichurri is always tasty. Raita is a personal favorite- so easy to customize and cooling if the chicken is spicy.
I like the sauce from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi:
scant ½ cup sour cream, scant ⅔ cup Greek yogurt. 1 tsp grated lemon zest, 1 Tbsp freshly squeezed lemon juice, 1 small clove garlic, crushed, 1½ tsp olive oil, 1 Tbsp sumac, ½ tsp salt, ¼ tsp ground pepper
If you don't have sumac powder, I'd double the lemon juice and zest (as does Elise Bauer -- http://www.simplyrecipes.com/recipes/... )
I adore the Stir-fried Roasted Eggplant from Vegetarian Cooking for Everyone by Deborah Madison. It's great hot, warm, or cold, and can be a side, sauce, or bruschetta topping, depending on how thick you make it.
I recently read about Benedictine, a Kentucky specialty spread/dip/sauce that's cream cheese, grated onion, and grated cucumber. Sometimes thinned with pickle juice and/or yogurt or sour cream. That would be a good accompaniment. (I made, and loved, it as a spread, using the first three ingredients plus red bell pepper and Trader Joe's 21 Seasoning Salute.)