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Jul 25, 2013 05:52 PM

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...

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  1. Chimichurri is always tasty. Raita is a personal favorite- so easy to customize and cooling if the chicken is spicy.

    1. 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 -- )

        1. 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.)

          1. We like peanut sauce for a change from the usual.

            A balsamic vinegar dressing is nice too. I use the following recipe. You could just reduce it down to thicken up.