michael-in-phoenix
Well-known member
Yogurt Marinated Chicken
by Sammy Montgoms
Ingredients
1½-2 lbs chicken cutlets (I used 8). You can opt for other cuts of chicken such as thighs or breasts. Please note cooking times will vary.
Marinade:
1/2 cup plain full-fat Greek yogurt
1/4 cup olive oil
1 tbsp honey
1 lemon, juiced, about 1/4 cup
1 tsp lemon zest
5 garlic cloves, minced
1 tbsp fresh parsley, chopped fine
1/2 tsp salt, or more to taste
1/4 tsp black pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp cayenne pepper
1/4 tsp dried coriander
1/4 tsp cumin
Instructions
Combine the chicken marinade ingredients in a large bowl and whisk together.
Add the chicken to the bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for at least an hour or up to 24 hours. Allow the chicken to come to room temperature before cooking, about 20 minutes.
Pan fry:
In a large frying pan, add 2-3 tbsp of olive oil and heat over medium-high heat.
Once hot, add the chicken and cook on each side for 2-3 minutes.
Sammy's tip: try not to flip the chicken for the first couple of minutes to avoid it from sticking to the pan.
Once the chicken reaches an internal temperature of 160 °F, remove it from the pan, cover with foil, and allow it to rest for 5 minutes.
The temperature will continue to rise as it rests.
Garnish with salt, slice, and serve.
Air fry:
Preheat your air fryer to 375 °F.
Spray the basket with a cooking spray and add the chicken in an even layer.
Cook for 7 minutes, flip, and cook for another 7 minutes or until the internal temperature reaches 165 °F.
Each air fryer will vary in cooking times.
Garnish with salt, slice, and serve.
Bake:
Preheat your oven to 425 °F.
Line a baking sheet with parchment paper and add your chicken.
Bake for 15-20 minutes (depending on the type of chicken you are using) or until the internal temperature reaches 165 °F.
Garnish with salt, slice, and serve.
****************************
I trimmed a 5-pound package of boneless-skinless chicken breasts, slashed them about 1/4" deep across the thickest parts with my knife (because I was too lazy to pound them to an equal thickness), and marinated them for 24 hours. I did double the marinade, but next time I won't as I think a single recipe would be fine for that amount of chicken. The only changes I made were to use rounded measures of the spices and a bit more lemon zest. Other than that, I made it as written.
I decided to grill the chicken over hot coals on my BBQ, and once I had the char/browning I was looking for, I moved them to the cool side of the grill and brought them up to temp, finishing at 150 F to 155 F, before taking them inside and tenting for 15 minutes with foil. They hit 160 F to 165 F after resting.
They were quite tasty! Citrusy, with a slightly delayed, pleasant heat from the cayenne, and a roundness from the honey. I'll be making these again.
I'm interested in any similar yogurt-spice marinated chicken recipes you like.
