Yogurt based marinades, chicken, and tartness.

I've been experimenting with marinading chicken breast in yogurt for 24 hr ish, adding different spices/flavors etc. What I've noticed is that, while the chicken comes out incredibly tender, it also has a sort of tart flavor. Is there anything to be done about this, any combination of technique or flavoring that could maintain tenderness but produce a more savory bird? submitted by /u/redrumbum [link] [comments]

I've been experimenting with marinading chicken breast in yogurt for 24 hr ish, adding different spices/flavors etc. What I've noticed is that, while the chicken comes out incredibly tender, it also has a sort of tart flavor. Is there anything to be done about this, any combination of technique or flavoring that could maintain tenderness but produce a more savory bird?

submitted by /u/redrumbum
[link] [comments]