Recipes – Middle Eastern Yogurt Chicken
Middle Eastern Yogurt Chicken
1 cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh oregano
1 green onion, sliced
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
6 skinless, boneless chicken breast halves or thighs
- 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 and toss to evenly coat. Cover the bowl and marinate in the refrigerator 1 hour to overnight.
- Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
- Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
- 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).