Baked Chicken In Greek Yogurt Marinade
I had leftover Greek Yogurt from the fruit dip that I made during Memorial Day weekend which I needed to use so I decided to make a marinade out of it with chicken. I adapted the recipe from Curries with Bumbi on YouTube. The chicken pieces were baked in with the marinade giving it a creamy and delicious sauce or gravy. I served this dish both ways. With garlic bread and veggies on the side on the first night then I paired the leftovers with rice the next day for lunch. Both ideas are great!
Baked Chicken In Greek Yogurt Marinade
Ingredients
- 6-8 chicken pieces (legs, thighs)
- 1 cup plain Greek Yogurt
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1/4 cup oilive oil
- 1/4 cup water
- sprinkle of salt & pepper
- 1/2 onion (sliced thinly)
Instructions
- Place plain Greek Yogurt in a marinating bowl(with cover),
- Add the honey.
- Add the garlic powder, Italian seasoning, chili powder, salt, black pepper, olive oil, and water.
- Stir everything together then add the sliced onions.
- Stir in the onions into the yogurt marinade.
- Add the chicken pieces.
- Massage and coat the chicken pieces gently with the marinade. (Use your hands, wear gloves if available)
- Cover the bowl and let this marinate for 4-5 hours or overnight.
- Here it is after marinating for 5 hours. Take it out of the fridge and let it sit room temperature for 15 minutes before baking. Preheat the oven to 375°.
- Place the marinated chicken and the marinade in a baking pan.
- Bake it in the preheated oven for 50 minutes to an hour.
- Halfway through cooking, ladle some of the sauce/juice from the pan to coat the chicken pieces. Continue to bake until chicken is 165 temperature.
VOILA! Baked Chicken In Greek Yogurt Marinade
Served with garlic bread and steamed veggies.
Leftover with rice!
