Greek Yogurt Chicken Thighs

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.

  • Ingredients:
  • 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
  1. In a medium size bowl, combine the Greek yogurt, garlic, parsley, oregano, and lemon juice.
  2. 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).
  3. Add the thighs into the yogurt marinade and get your hands all up in there, making sure each thigh is covered.
  4. 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).
  5. Preheat oven to 375 degrees F.  Spray a shallow baking dish with cooking spray.
  6. 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.
  7. Cook the chicken in the oven for 55-60 minutes (depending on how your oven runs).
Doesn't look too appetizing when it's just sitting around, absorbing all the marinade.

Doesn’t look too appetizing when it’s just sitting around, absorbing all the marinade.

With some rice pilaf on the side.

With some rice pilaf on the side.

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.

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4 Responses to Greek Yogurt Chicken Thighs

  1. Dana Franco de Blasio says:

    Heeerreee keed. Have a yoo-gerrrt.

  2. Julia says:

    Great recipe! Looks delicious! What restaurant have you had the best Greek Yogurt Chicken Thighs? Remember to add it to your Besty List! http://www.thebesty.com/bakingphotographyandsarcasm

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