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Greek-Style Chicken Pops
Greek-Style Chicken Pops
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
240 minutes
Greek yogurt marinated chicken pops with lemon, garlic, and Greek seasoning. Perfect for appetizers or main dish.
Ingredients:
  • 2/3 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 1 lemon, zested and juiced
  • 2 Tablespoons Greek seasoning
  • 1 Tablespoon minced fresh garlic
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 8 bone-in, skin-on chicken legs
  • fresh parsley, cherry tomatoes, and Kalamata olives for garnish (optional)
Instructions:
  • In a large resealable bag, mix Greek yogurt, olive oil, lemon zest and juice, Greek seasoning, and garlic. Season with salt and pepper. Gently massage the bag to combine all ingredients.
  • Hold each chicken leg by the bony tip with one hand, and carefully slide a knife around the bone just below the meat. Use kitchen shears to cut any tendons if needed and remove them.
  • Using the knife, gently press the meat towards the joint, ensuring to steer clear of the small secondary bone. Trim off as much of the secondary bone as you can.
  • Shape the meat into a small ball near the joint, then use a knife or kitchen shears to remove the skin, cartilage, and any excess tissue from the bony tip.
  • Add the chicken pops to the marinade in a bag, seal it while removing excess air, and massage gently to coat. Refrigerate for 3-12 hours.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and cover a baking pan with foil.
  • Take the chicken pops out of the marinade. Shape the meat into balls and cover the bone ends with a small piece of foil. Arrange them in a single layer on the pan.
  • Place in the oven and bake at the perfect temperature for 25 minutes.
  • Preheat the broiler and position the rack 6 inches below the heat source.
  • Broil each side for 3 to 5 minutes until golden brown. Check for doneness with an instant read thermometer - it should register 165°F (74°C) when inserted near the center.
  • Let it cool in the pan for 2 to 3 minutes before transferring to a serving plate. Top with parsley sprigs, cherry tomatoes, and Kalamata olives for a beautiful presentation, if desired.

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