This yogurt marinated chicken comes out so perfectly juicy! stress-free, 1 lb chicken, Whole roaster ,dried with paper towels, 6-8 oz greek yogurt, omit lemons if using lemon greek yogurt, 1 lemon, zested and sliced into thin rounds. This site uses Akismet to reduce spam. Have you tried this Yogurt Marinated Chicken recipe? Combine yogurt, oil, spices, red onion, parsley, and cilantro in a large ziplock bag. Acid marinades, like lemon or vinegar based, act very quickly and if you are not careful can actually leave the chicken chewy and dry. Add the chicken breasts or thighs, seal the bag, and massage to coat the chicken with the marinade. ), Crockpot Salsa Chicken Recipe (3 Ingredients! Easy enough for an easy weeknight meal and fancy enough you can serve it to guests! Heat oil to 350℉ in a large, heavy pot such as a Dutch oven. If you think about it, you don't want to eat all that liquid they pack chickens in- so let it run off and pat it thoroughly dry! I used chicken leg quarters for this recipe, but you can easily use thighs or breasts. Place the chicken into the fridge for at least a few hours, or overnight for perfectly succulent, tender chicken. Now check your email to confirm your subscription. Remove chicken from marinade, and place into well seasoned dutch oven. 64 People talking Join In Now Join the conversation! Oil should be at least 2” deep--if needed, add more oil. Season with salt, pepper, and half of the oregano and garlic. Just be sure to remove them if you store leftovers or it will turn bitter. Serve the chicken in a pita to create a delicious chicken gyro, with rice, over salad, or with tzatziki sauce. Baked Chicken can often be dry and almost tasteless, so we have a super solution. delicious & stress-free. Apple Chicken (Sheet Pan Chicken with Apples), Green Chile Chicken Enchiladas (Salsa Verde), Cilantro Lime Chicken Tacos - Marinated Chicken Tacos Recipe, Marinated Baked Lemon Pepper Chicken Recipe. It's incredibly easy to marinate a chicken before roasting- and a small step that pays off big time when you to roast! Courtney writes the popular creative lifestyle blog Sweet C’s Designs- a site devoted to delicious everyday recipes, home decor, crafts, DIY inspiration, and photography tips to help make your every day extraordinary. Combine chicken with marinade, toss to coat, and marinate, covered and refrigerated, 6–12 hours. Normally with a yogurt marinade, you'd place the thing in a bag. Be sure to check out my Marinated Baked Lemon Pepper Chicken and Marinated Chicken Tacos Recipe. The cooking time will need to be adjusted but the results will be just as delicious! Oil should be at least 2” deep--if needed, add more oil. Preheat oven to 350℉. Yogurt Baked Chicken Pieces that have been delicately marinated in yogurt will make the chicken nice and moist. You can even get a little more flavor and cut down on ingredients with some lemon greek yogurt- I used Noosa Lemon Yogurt. Submit your question or recipe review here. Low carb: Each serving contains about 8g of carbohydrates so it’s great for those following a low carb or keto diet. I like to put the chicken on a rack to get it up out of the juices which results in a crispier chicken. Yogurt slow marinates the chicken and it results in an amazing pull apart texture. Enjoy! This is really good, and really easy. Refrigerate for at least 30 minutes or overnight. Preheat oven to 350℉. To bake the chicken, place the chicken on a baking tray and cook in an oven … When well browned, 8–12 minutes, remove and transfer to a rack on a paper towel-lined baking sheet. I used canola oil in this recipe, but olive oil would also be good. For best results, cover and chill for a few hours to allow flavors to blend. Meals anyone can make and everyone will love. We love seeing what you’ve made! Advertising, media and other inquiries- please contact [email protected]. Repeat frying process with all remaining chicken pieces. Now, even though we are going to marinate this chicken, it is really important to start with a dry whole chicken. Add chicken quarters to bag and let marinate for at least two hours or overnight. Place baking sheet in the oven. 2 Cups Plain/Natural Yogurt; Wash the chicken and move it to a large ziploc bag or dish for marinating. Cover in plastic wrap and refrigerate overnight. Remove chicken from marinade and wipe off excess yogurt with your fingers. Why you’ll love this yogurt marinated chicken! Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture. If you've ever been to a Greek, Indian, or middle eastern restaurant, you know how delicious yogurt marinated chicken can be. The fresh lemon adds a kick of flavor and it's a versatile recipe you can make for lunch or dinner. This chicken recipe is inspired by Turkish and Mediterranean flavors and could be named as such. Broil for 2-3 minutes to crisp up the skin, watching carefully to avoid burning. Garlic Yogurt Baked Chicken is a flavorful, delicious baked chicken recipe perfect for weeknight dinner. The yogurt mixture really sticks to the chicken and makes it tasty and tender. ), Spatchcock Chicken Recipe with Garlic and Herbs, Poached Chicken Recipe – How to Poach Chicken. Knead bag to mix. Learn how your comment data is processed. Yogurt makes boneless, skinless chicken infinitely more tender, and a yogurt marinade is as easy as one-two-three: one cup of yogurt, two citrus fruits, and … This yogurt marinated chicken recipe is super flavorful, tender, juicy and delicious. Please leave a comment on the blog or share a photo on Pinterest, Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style. At a minimum it should be marinated for 2 hours, this is enough time to allow it to take on the flavors and start to tenderize. If you love chicken, you’re in the right place! I am so bummed I didn't pick up a roasting chicken today because I want to have this immediately. Have eggs ready in a second large bowl. Drying your chicken with paper towels, and letting it sit to air dry on a rack for a half an hour before marinating makes a big difference. Simply shake the herbs onto the whole chicken before and after rubbing with yogurt and oil, and cover to sit overnight. Success! There was an error submitting your subscription. Of course you can use plain yogurt and lemon zest- but I had some yogurt I needed to use up, and it saved me one less step! The directions say to put the zest in the marinade but there's no further mention of the slices...? Cook: Grill for about 7 minutes per side; chicken thighs are cooked through when internal temperature reaches 165°F. Fried Chicken: In a large bowl whisk to combine flour, cornstarch, cumin, oregano, salt, cayenne, and black pepper. Feel free to leave a star rating and I’d love to hear from you in the comments below! Why you’ll love this yogurt marinated chicken! Remove chicken from bag and discard marinade. Easy to make, it’s seasoned with Mediterranean spices and each bite is wonderfully flavorful. We LOVE hearing from you! Be sure to scroll down for the full recipe! I have a cookie cooling rack dedicated to chickens- I let them "rest" on top of the cooling rack placed over a baking sheet to catch any liquid and not make a mess. Don’t marinate for longer as the acid can start to cook the meat, so rather than having tender chicken it can end up being quite tough. The Best Easy Air Fryer French Fries Recipe, The Best Easy Instant Pot Lobster Tails Recipe, One Pot Garlic Butter Chicken Thighs and Mushrooms, 3 Day Colorado Springs, Cañon City, and Pueblo Colorado Itinerary, Sweet and Spicy Guinness Snack Mix Recipe, Dutch Oven Lemon Greek Yogurt Roasted Chicken, My “GO-TO” recipes to make dinnertime We are all about Easy Chicken Recipes! There’s no dry chicken in sight with this wonderfully flavorful yogurt marinated chicken! Grill it and serve with your favorite side, then use the leftovers for lunch! Heat oil to 350℉ in a large, heavy pot such as a Dutch oven. Make ahead: The chicken needs to be marinated before you cook it, so when it comes to dinner time, all you have to do is pop it in the oven. This easy Dutch Oven Lemon Greek Yogurt Roasted Chicken is a simple but stunning roast chicken preparation that is supremely easy, but delivers the most tender, juicy, roasted chicken you'll ever eat! I'm all about easy shortcuts when it comes to lots of flavor. This yogurt marinated chicken comes out so perfectly juicy! Chuck 'em in the pan with the rinds too - I'll go ahead and clarify that! The yogurt adds a wonderful taste and the result is tender and juicy chicken!I love marinating chicken to add flavor to it. Easy to make, it's seasoned with Mediterranean spices and each bite is wonderfully flavorful. Add the chicken: Arrange the marinated chicken pieces on the hot, oiled grates. Turn oven to broil. https://www.food.com/recipe/yummy-yogurt-marinated-chicken-30724 I'd like to receive the free email course. Remove chicken from marinade and wipe off excess yogurt with your fingers. Dip chicken lightly in egg, then dredge in flour mixture to coat well. You could use this marinade on any chicken pieces and adjust cooking time accordingly. If someone doesn’t have a rack, they could just cook it in the pan. When oil reaches 350℉, carefully lower the chicken pieces in batches into the oil. Easy: It takes around 10 minutes to prep this recipe and the cooking time is hands off. Dip chicken lightly in egg, then dredge in flour mixture to coat well. Your email address will not be published. I like to serve this chicken straight out of the oven, but any leftovers can be stored, covered in the fridge, for up to 3 days. When roasting chicken, the number one reason your bird doesn't get crispy and crunchy is because the bird was wet! If you adapt this recipe to chicken thighs, breasts or a spatchcooked chicken, go ahead and plop it all in a bag! Add rest of oregano, garlic, and lemon zest (if not using lemon greek yogurt). Bake chicken, uncovered, for 50-60 minutes, or until meat thermometer inserted into the thickest part of the thigh reads 165℉ and juices run clear.

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