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Greek Yogurt Chicken

Because the chicken has marinated in the yogurt mixture overnight it comes out super moist.

 


Greek Yogurt Chicken

Because the chicken has marinated in the yogurt mixture overnight it comes out super moist.  I love this recipe.  If you don’t have a food processor then use a
mixer.  All you need is a little time to plan ahead.

INGREDIENTS

4 Chicken Breasts

10 Garlic Cloves

4 Green Onions

16 Ounces Plain Greek Yogurt

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Red Pepper Flakes

Preheat your oven to 350° F.  In a food processor chop the garlic, onions (both white and green parts).  Pulse for 30 seconds.  Add the plain Greek yogurt, salt, pepper and red pepper flakes.  Pulse for another 30 seconds.  Pour the yogurt mixture into a large ziplock bag.  Add the chicken breasts and put in the refrigerator overnight. When you are ready to cook the chicken remove from the ziplock bag and place on a broiler pan lined with aluminum foil.  Throw away the left over marinade. Place the chicken breasts on the broiler pan and let sit for 10 minutes.  Place in the oven and cook for 45 minutes.  Remove from the oven and transfer to a serving platter.  Serves 4

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Rebecca June 08, 2012 at 12:40 PM
Sounds very easy and delicious. Thanks for the recipe.
Glen K Dunbar June 08, 2012 at 12:41 PM
I am not a yogurt fan at all. But, sounds interesting. I might try it. Can you use the thigh of the chix instead of breast?
Victoria Hart Glavin June 10, 2012 at 02:06 PM
Good catch, Joan. Yep, remove from the ziplock bag.
Victoria Hart Glavin June 10, 2012 at 02:07 PM
You sure can use chicken thighs. You can also use a whole chicken if you want.
Victoria Hart Glavin June 14, 2012 at 02:07 PM
Let me know how it turns out, Estela.

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