Yogurt Marinated Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1½ pounds (650g) chicken breasts (sliced lengthwise into thin cutlets)
- ½ cup plain yogurt (or Greek yogurt)
- 3 cloves garlic (pressed)
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil (for cooking)
Method
- In a large dish, bowl or a ziptop bag combine the chicken with the yogurt, garlic, lemon juices, and spices.
- Give everything a good mix so that the chicken is well covered in the marinade. Cover with plastic wrap, and keep the chicken chilled in the fridge for at least 4 hours but preferably overnight.
- Preheat the grill, skillet, or oven. Remove the chicken from the marinade (you will notice that it will absorb most of the marinade), and cook it until it's done.
- Make sure that the internal temperature of the chicken is at least 165°F/74°C. Allow the chicken to rest for 5 minutes before slicing. Serve with fresh lemon slices and freshly chopped parsley.