Greek Chicken

Greek Chicken

SECRET WEAPON: GREEK CHICKEN MARINADE WITH YOGURT

I initially introduced my audience to the remarkable benefits of yogurt marinades through Greek Chicken Gyros. I repeatedly emphasized how exceptional the yogurt marinade is, to the extent that I utilize it even when I am not preparing Gyros. (*To be honest, there is no better way to convey my enthusiasm for it than to say I was bleating.)

Yogurt serves as an excellent marinade. The Greeks recognize its value, Middle Easterners have adopted it, Persians appreciate it, and Indians swear by it (think Butter Chicken, Tikka Masala, Biryani!).

What makes it so beneficial? For starters, it tenderizes meat more quickly and uniformly than more acidic liquids such as lemon juice and vinegar, and it also acts as an outstanding flavor carrier, infusing herbs and spices into the meat.

This is the yogurt I have consistently used for as long as I can remember – Farmers Union Greek Style Yogurt. It is quite uncommon to find my refrigerator without a container of this. More often than not, you would find two: one in use and another for restocking.

The Greek Chicken Marinade is sufficiently flavorful that a full 24-hour marination is not necessary to achieve the benefits of tenderness and flavor infusion. While marinating overnight is certainly advisable, if time is of the essence, even a 3-hour period will suffice. Just be sure to baste more frequently!

I have opted to bake this chicken using bone-in, skin-on thighs and drumsticks. I appreciate how the skin becomes crispy, and any meat cut that includes the bone tends to be particularly juicy.

However, this recipe is excellent with any chicken cut, especially the breast, as it contributes additional juiciness and flavor. I have included directions and cooking times in the recipe notes.

Enjoy your cooking! I will return on Wednesday with the next installment of this week's Greek Feast – Greek Lemon Roasted Potatoes! – Nagi x

EXCELLENT YOGURT MARINADES

– Greek Chicken Gyros

– Lamb Shawarma – packed with flavor, tender lamb!

– Doner Kebab (a homemade take on the late-night kebab run after the pub…)

– Butter Chicken

– Tikka Masala

– Chicken Biryani

Recipe Notes:

1. This recipe is also suitable for wings (same cooking time and temperature), breast (flatten to 2cm / 4/5″ uniform thickness, cook for 20 minutes at 200C/390F), and skinless boneless thighs (20 minutes at 200C / 390F), basting around the 15-minute mark.

If opting for boneless thighs or breast, I would actually suggest cooking them on the stove instead! Use medium-high heat, cooking the breast for 3 minutes on each side, and the thigh for 4 minutes on each side.

2. MAKE AHEAD: Marinate the chicken, then place it directly in the freezer. Thaw for 24 hours in the refrigerator – during this period, it will marinate. Cooked chicken can be stored in the refrigerator for up to 3 days or frozen for as long as 3 months, but fresh is always preferable!

3. This is based on the marinade used for Greek Chicken Gyros.

4. Refer to the Tzatziki recipe included in this Greek Chicken Gyros.

5. The nutritional information is likely exaggerated as it considers the entire marinade. I cannot accurately estimate how much of the marinade actually adheres to the chicken.

Fixings

• 1/2 cup olive oil
• 3 cloves garlic, slashed
• 1 tablespoon slashed new rosemary
• 1 tablespoon slashed new thyme
• 1 tablespoon slashed new oregano
• 2 lemons, squeezed
• 1 (4 pound) chicken, cut into pieces

Guidelines

Easy-old-fashion-spanish-rice.

• In a glass dish, blend the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the blend, cover, and marinate in the cooler 8 hours or short-term.
• Preheat barbecue for high hotness.
• Delicately oil the barbecue grind. Put chicken on the barbecue, and dispose of the marinade. Concoct chicken parts of 15 minutes for each side, until juices run clear. More modest pieces won't take as lengthy. Appreciate it !!!The-best-tater-tot-casserole.

Greek Chicken VIDEO