Greek Yogurt Marinated Chicken
Recipe: #15860
November 12, 2014
Categories: Sunday Dinner, Oven Bake, High Protein, No Eggs, Chicken Dinner, more
"Amazing flavor, but don't marinate more than 2 hours or the lemon will "cook" the chicken!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (531.4 g)
- Calories 551.2
- Total Fat - 22.1 g
- Saturated Fat - 4.1 g
- Cholesterol - 955.7 mg
- Sodium - 589.5 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.8 g
- Sugars - 3.4 g
- Protein - 77.4 g
- Calcium - 141.3 mg
- Iron - 10.6 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl.
Step 2
Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 2 tablespoons). Stir until the ingredients are well combined.
Step 3
Roughly chop the parsley and stir it into the marinade.
Step 4
Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for no longer than 2 hours.
Step 5
After marinating, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
Step 6
To bake the chicken, place the chicken pieces in a large greased casserole dish (13 x 9-inch).
Step 7
Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Tips
No special items needed.
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