Description
A tender and flavorful yogurt marinated chicken recipe, perfect for weeknight dinners and festive gatherings.
Ingredients
Scale
- 1½–2 lbs chicken cutlets (about 8 pieces)
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lemon (juiced, about 1/4 cup) and 1 tsp lemon zest
- 5 cloves garlic, minced
- 1 tbsp fresh parsley, chopped fine
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp coriander
- 1/4 tsp cumin
Instructions
- In a large bowl, combine the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne pepper, coriander, and cumin. Whisk until smooth.
- Add the chicken cutlets to the marinade, tossing to coat them evenly.
- Cover the bowl with plastic wrap and refrigerate for a minimum of one hour; for the best flavor, marinate overnight if you can.
- Before cooking, take the chicken out and allow it to rest at room temperature for about 20 minutes.
- Cooking Methods:
- Pan Fry: Heat a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until fully cooked.
- Air Fry: Preheat your air fryer, place the chicken in a single layer, and cook at 375°F (190°C) for approximately 12-15 minutes.
- Bake: Preheat your oven to 400°F (200°C), place the chicken on a baking sheet, and bake for around 20-25 minutes or until cooked through.
Notes
Feel free to swap full-fat yogurt with a lower-fat version or replace olive oil with avocado oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking, Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg