Middle Eastern Yogurt Chicken

Middle Eastern Yogurt Chicken

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 40 m
l miller
Recipe by  l miller

“Looks like a lot of ingredients- but is very simple and quick to prepare. Marinade can be prepared night before and let chicken absorb more flavors.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
  2. Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
  3. Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
  4. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

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Reviews (2)

Rate This Recipe
Elisabeth
0

Elisabeth

My husband and I thought this was GREAT! we did a few things differently. In stead of cayenne, I used Pennacook Peppers "Purely Pepper Powder" and added mint flakes to the marinade. Then, instead of baking, we grilled them. It was great and we will definitely make this again!

cookie13
0

cookie13

I was looking for chicken and yogurt dish with more middle eastern flavoring. This recipe was delicious and easy to make. I didn't have the fresh oregano and used dried it was fine but next time will use the fresh and boost the flavor.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 3.6 g
  • 1%
  • Protein
  • 26.9 g
  • 54%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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