Middle Eastern Yogurt Chicken Recipe - Allrecipes.com
Middle Eastern Yogurt Chicken Recipe
  • READY IN ABOUT hrs

Middle Eastern Yogurt Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    1 hr 40 mins

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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Footnotes

  • Cook's Note:
  • Chicken broth or water may be added to deglaze pan after chicken is removed; juices may be thickened with corn or potato starch and served over rice.
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Reviews More Reviews

Feb 23, 2014

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.

 
Sep 05, 2014

This was very flavorful and easy to make. I left out the cayenne pepper because some of my kids don't like spicy things and used dried oregano instead of fresh. I'm sure with those two ingredients it would have been even better.

 

6 Ratings

Jun 08, 2014

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!

 

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Nutrition

  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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