This recipe can be scaled up easily for an impromptu backyard gathering.

See Also:
Tuesday, January 15, 2013 8 & $20 Recipe: Ginger and Lemongrass Steamed Mussels with Sparkling Wine
Tuesday, December 11, 2012 8 & $20 Recipe: Potato Latkes and Prosecco
Tuesday, November 27, 2012 8 & $20 Recipe: Winter Squash Pasta and Beaujolais
Tuesday, November 13, 2012 8 & $20 Recipe: Pan-Roasted Chicken with Creamy Mushroom Sauce
Tuesday, October 23, 2012 8 & $20 Recipe: Herb-Crusted Sole with Chardonnay
More from Matchmaking

8 & $20 Recipe: Grilled Yogurt-Marinated Chicken and Chardonnay

A tangy marinade is the key to a light summery meal for the grill

Jennifer Fiedler
Posted: June 29, 2011

Eight ingredients. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a weeknight feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.

Backyard grilling adds a touch of glamour to weeknights in the summer. Try this simple grilled chicken recipe, which borrows bold flavors from the Mediterranean kitchen. A lightly oaked California Chardonnay makes a terrific wine match. Tangy yogurt tenderizes the meat, while aromatic pimentón de La Vera lends a subtle smokiness that is amplified by the char from the grill. In the grain salad made from tender barley, green beans and parsley, toasted almonds help to orient the dish to the spicy, buttery notes from the oak in the wine.

Grilled Yogurt-Marinated Chicken With Warm Barley Salad

Pair with: Buehler Chardonnay Russian River Valley Reserve 2009 (87 points, $20)

Total Time: 30 minutes (plus marinating time of at least 60 minutes)

Approximate Food Cost: $30

• 2 cups plain whole-milk yogurt
• 2 cloves garlic, minced
• 2 tablespoons pimentón de La Vera (Spanish smoked paprika)
• 4 chicken breasts
• 1 cup barley
• 2 cups trimmed green beans, cut into 1-inch pieces
• 1⁄2 cup chopped parsley
• 1⁄2 cup sliced almonds, toasted

1. In a large bowl, mix the yogurt with the garlic and pimentón de La Vera. Add the chicken breasts, turning to coat in the mixture, and let marinate overnight or at least 60 minutes in the refrigerator.

2. Bring a large pot of salted water to a boil, add the barley and cook until tender, around 20 to 25 minutes. Bring a medium-size pot of salted water to a boil, add the green beans and cook until tender, around 2 minutes. Strain the barley and green beans, then combine with the parsley and almonds in a large bowl, and dress with olive oil.

3. Prepare a gas or charcoal grill to high heat. Remove the chicken from the marinade, season with salt on both sides, and grill until cooked through, around 4 minutes per side. Serve immediately, with the barley salad on the side. Serves 4.