Randol demonstrates yogurt’s adaptability across the menu by employing it as a marinade. “It’s similar to buttermilk, tenderizing and giving flavor,” he notes. The chef’s formula combines Chobani Nonfat Greek Yogurt with allspice, garlic, ginger, honey, lime zest, fresh thyme and salt. Chicken thighs get a nice, long soak in the marinade—12 to 24 hours—before being seared on the stovetop and finished in the oven. “I love the flavor of dark meat. It’s fatty, but protein fat is not a bad thing. It really builds a lot of flavor,” says Randol of his choice to use chicken thighs.
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