Greek Yogurt-Marinated Chicken

5
Servings
90m
Prep Time
45m
Cook Time
2h 15m
Ready In


"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 recipe yields 5 servings
OK

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

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 & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

This is a do again and again recipe. I cut the recipe back to 1 pound and used skinless boneless thighs.Baked at 375 for 50 minutes. They were so juicy & tender. 29 Apr.16 Used only thighs again. Enjoyed just as much the second time around

(18 Apr 2015)