Greek Yogurt Chicken Delight (Print Version)

Tender chicken breasts marinated in yogurt, garlic, and herbs, baked for juicy, flavorful results.

# Components:

→ Marinade

01 - 1 cup plain Greek yogurt (full-fat or 2%)
02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 tablespoon lemon juice
05 - 1 teaspoon lemon zest
06 - 1½ teaspoons dried oregano
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - 1 teaspoon salt
10 - ½ teaspoon ground black pepper

→ Chicken

11 - 4 boneless, skinless chicken breasts (650 to 750 grams total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Preparation Steps:

01 - In a large bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper until smooth.
02 - Pat chicken breasts dry with paper towels. Add them to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for enhanced tenderness.
03 - Preheat oven to 425°F (220°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
04 - Remove chicken from marinade, allowing excess to drip off. Place breasts in a single layer in the prepared dish.
05 - Bake for 22 to 25 minutes or until chicken reaches an internal temperature of 165°F (74°C). For additional browning, broil for 2 to 3 minutes at the end.
06 - Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The yogurt keeps the chicken impossibly moist even if you accidentally overbake it by a few minutes.
  • It tastes like you spent hours fussing, but the actual hands-on time is barely fifteen minutes.
  • The marinade works its magic whether you're in a rush (one hour) or planning ahead (overnight).
02 -
  • Pat the chicken completely dry before marinating—wet chicken won't marry with the marinade the way dry chicken will, and you'll lose that crucial tenderizing effect.
  • 425°F is hot enough that the chicken develops color and flavor without the marinade burning; lower temperatures will give you pale, steamed chicken instead.
03 -
  • Use full-fat Greek yogurt if you can find it; it creates a richer marinade and browns more beautifully than the lower-fat versions.
  • A meat thermometer removes all guessing—insert it into the thickest part of the largest breast, and pull the chicken at exactly 165°F (74°C) for juicy, perfectly cooked chicken every time.
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