Greek Yogurt-Marinated Chicken
Recipe: #18472
April 13, 2015
Categories: Greek, One-Pot Meal, Fathers Day Sunday Dinner, Grilling (Outdoor), Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Yogurt, more
"Delicious, moist tender chicken, Greek-Style! This recipe is very garlicky. If you're not into heavy garlic flavor, try starting with two cloves instead of four."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (529.4 g)
- Calories 742.6
- Total Fat - 45.9 g
- Saturated Fat - 10.6 g
- Cholesterol - 580.6 mg
- Sodium - 874.7 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.1 g
- Sugars - 5.1 g
- Protein - 70.2 g
- Calcium - 195.2 mg
- Iron - 6.4 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.2 mg
Step by Step Method
TO MAKE THE MARINADE
Step 1
Combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. 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 3 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
FOR THE CHICKEN
Step 2
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 1 1/2 hours.
Step 3
After marinating, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
Step 4
To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
Tips
No special items needed.
3 Reviews
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