I bought too much Greek yogurt for that bread I posted the other day. I mean, it called for an amount that was too much for a small container, and too little for a large container. So I went with the large container anyway and bam, I had Greek yogurt left over. So what did I decide to do? Get back to my Mediterranean roots and whip up chicken thighs. If you’ve been following this blog for a while, then you already know that the only part of a chicken that I feel comfortable making are the thighs. They just cook better, stay moister, and are overall better tasting.
I’m now out of Greek yogurt. I still have some yogurt left but I promise to just mix it with honey or something and call it a day.
- 4 lbs. skinless, boneless chicken thighs (I actually love thighs with the bone still in and SOME skin left on but to keep everyone healthy, I left it out of this recipe)
- 1 cup plain Greek yogurt (again Stop & Shop’s own brand but use whatever brand you prefer)
- 6 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon dried oregano
- Lemon juice, to taste
- Salt & Pepper, to taste
- In a medium size bowl, combine the Greek yogurt, garlic, parsley, oregano, and lemon juice.
- Season chicken thighs with salt and pepper (make sure to massage this into the chicken so it doesn’t all come off when you dump it into the marinade).
- Add the thighs into the yogurt marinade and get your hands all up in there, making sure each thigh is covered.
- Cover the bowl either with a lid it comes with (mine has a matching lid which makes things easier) or saran wrap. Store in the fridge for at least 4 hours (try to get as close to 6 hours, as possible).
- Preheat oven to 375 degrees F. Spray a shallow baking dish with cooking spray.
- Take the chicken out of the fridge and place it into the baking dish. Scoop out any remaining yogurt marinade from the bowl and spread on chicken.
- Cook the chicken in the oven for 55-60 minutes (depending on how your oven runs).
This was delicious. I even like the way it looked after it was finished cooking. Now I’m off to find something to make that doesn’t make use of Greek yogurt.