yogurt chicken

Yogurt chicken is juicy and flavorful, thanks to a creamy, za’atar-spiced marinade. An easy-to-make recipe with so many ways to enjoy!

Baked Zaatar Yogurt Chicken

lbs (8) boneless chicken thighs

plain Greek yogurt

olive oil

lemon juice + zest from lemon

garlic (crushed and chopped)

tbsp zaatar seasoning

tsp kosher salt

tsp black pepper

tsp red pepper flakes ((or Aleppo flakes))

parsley (chopped)

Preheat oven to 375°F. In a bowl, whisk together all marinade ingredients.

Place chicken into gallon size plastic food storage bag or large plastic container. Pour marinade over chicken pieces, close bag or cover container with plastic wrap, and refrigerate for minimum 30 minutes or up to overnight.

Use cooking spray or olive oil to coat the inside of a baking dish. Shake excess marinade from chicken and place the pieces in a single layer into dish. Bake uncovered for 45 minutes or until golden brown and chicken reaches 165°F internal temperature (See Note 1).

Garnish with chopped parsley. Serve with couscous and warm pita to soak up juices.

I made this into a casserole, which was very tasty.   Made the chicken per recipe--cooked 10 min less and my marinade was  a little more in volume.  I just baked the boneless chicken thighs dipped in all the marinade in a glass pan.
Millet:  fry 2 onions in olive oil and small knob of butter, add  1/2 t. salt, and I diced a small eggplant and one tomato--sauté till some browning.  1 1/2 c.  millet plus 3 cups salted broth, 2 c. diced kale and simmered 20  min.  Let rest 10 min.  Added all the chicken and the broth, cut the chicken in chunks, 3/4 c. pumpkin seeds,  one pint plain Greek yogurt, some parsley, stirred up, and enjoy!    Thank you Kevin for a good easy recipe!

Really good! Will definitely be making this again.

Loved this new way to make chicken- wow!!

The flavors were delicious and the chicken tender. Will make again. Thanks!

Yogurt marinated chicken is the juiciest, most flavorful roast chicken, thanks to a tangy, spiced yogurt, lemon, and garlic marinade that tenderizes every bite. With just a little prep the night before, you’ll have perfectly golden, ultra-tender roast chicken ready to serve in under an hour!

Yogurt-Marinated Chicken

plain whole milk yogurt

(one

extra virgin olive oil

garlic cloves, (minced)

oregano

mint

cumin

coriander

sweet Spanish paprika

nutmeg

black pepper

kosher salt

chicken (3 1/2

Kosher salt

Extra virgin olive oil

parsley (to serve)

Make the marinade. In a large bowl with a lid, add the yogurt, lemon zest and lemon juice, olive oil, garlic, oregano, mint, cumin, coriander, paprika, nutmeg, and black pepper. Add a small pinch of salt. Whisk to combine.

Season and marinate the chicken. Pat the chicken dry and season well with kosher salt, especially under the skin. Place the chicken in the bowl with the yogurt marinade and move it around, making sure to lift the skin up to coat the chicken very well. Cover and refrigerate for up to 24 hours.

Bake. Position a rack in the middle of the oven and heat the oven to 425°F. Lightly grease a rimmed baking sheet with extra virgin olive oil. Shake or scrape off excess marinade from each piece of chicken and arrange them on the prepared pan, leaving space between the pieces. Roast until chicken is cooked through and somewhat browned, about 35 to 40 minutes. An instant-read thermometer inserted into the breast or thigh should read 165°F.

Finish and serve. Garnish the chicken with chopped parsley and serve.

Delicious and easy to make. Quick question for next time. Will it still turn out well if I use bone in but skinless chicken?

This looks wonderful and between your cookbook and these recipes, I am learning to cook Mediterranean style. I have been able to divide the recipes easily for a smaller crowd (usually just me and my husband eating). 
I use a lot of chicken breasts but this recipe is giving me the courage to try a whole chicken.  Thank you for sharing your knowledge and skills!

These Greek chicken bowls are layered with toasted pearl couscous, Greek yogurt marinated chicken, tomato cucumber salad, crispy chickpeas, feta cheese, and homemade tzatziki! They&#39;re perfect for meal prep or easy weeknight dinners!

Greek Chicken Bowls with Toasted Pearl Couscous

chicken breasts

plain full-fat Greek yogurt

lemon juice

garlic (minced

smoked paprika

turmeric

cayenne

salt

unsalted butter

shallot (sliced)

garlic (sliced)

pearl couscous

vegetable stock (or water)

cucumber (finely grated)

mint (or dill)

salt and pepper (to taste)

tomato cucumber salad

crispy chickpeas

hummus

pita or naan

feta

arugula

In a small bowl, whisk together all of the marinade ingredients (taste and adjust seasonings if desired).

Cut the chicken into 2-3 inches pieces and add to the marinade. Gently toss making sure each piece is fully coated.

Marinate for a minimum of 2 hours but up to 24 hours. I like to prep the chicken and let it marinate in the fridge overnight.

Add the chicken pieces to skewers (I prefer using metal skewers, but if using wooden skewers, soak them in water for at least 30 minutes so they don&#39;t catch on fire). Gently shake any excess marinade off the chicken pieces, but don&#39;t remove all of it.

I like to cook the skewers on the grill so they get nice and charred with some delicious smoky flavor! But you can also roast the chicken in the oven! I like to broil for the last 2-3 minute so you can still get some charred pieces. Chicken breasts are cooked through when the internal temperature reaches 165°F.

Grill - Preheat grill to 400-450°F. Then cook the chicken skewers for 6-8 minutes on each side. Bake - Line a baking sheet with aluminum foil for easy clean up. Roast at 425°F degrees for 18-20 minutes or until cooked through. Then switch to broil for 2-3 minutes so that the edges can get a little crispy. If you want to bake the chicken, you can leave the chicken breasts whole if desired. You just may need to add a few extra minutes to the cooking time.

Greek Chicken Skewers

In a large skillet, melt the butter over medium-high heat then add in the sliced shallots and garlic. Sauté for 5-7 minutes or until golden brown and crispy. Remove from the pan and set aside.

Add in the couscous and toast for 3-5 minutes or until nice and golden. Make sure to stir frequently so it doesn&#39;t burn.

Add in the vegetable stock, cumin, salt, and pepper and bring to a simmer. Reduce the heat and cover with a tight fitting lid. Simmer for 10-15 minutes or until the liquid is absorbed and the couscous is cooked through.

Remove from the heat and stir in the crispy shallots and fresh mint.

Toasted Pearl Couscous

Finely grate the cucumber (I just use a box grater), then gently squeeze out any excess water and discard the liquid.

In a large bowl, mix together the Greek yogurt, strained cucumber, garlic, olive oil, lemon juice, and mint. Season with salt and pepper to taste!

Cover and chill for at least 30 minutes to let the flavors come together!

Tzatziki

Place the toasted pearl couscous into the bowl, then layer with the Greek yogurt chicken, tomato cucumber salad, and crispy chickpeas. Then top with crumbled feta and homemade tzatziki!

Serve with warm pita or sourdough naan!

If you have leftovers, I recommend storing all the components separately and assembling right before you&#39;re ready to eat, for best results!

Assemble the Bowls

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Baked Zaatar Yogurt Chicken

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Top 3 yogurt chicken recipes from across the web

The most viewed yogurt chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Zaatar Yogurt Chicken

Yogurt-Marinated Chicken

Greek Chicken Bowls with Toasted Pe...

The most viewed yogurt chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine