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Middle Eastern Yogurt Chicken
Middle Eastern Yogurt Chicken
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Tender chicken, marinated in yogurt for a refreshing tang, perfect over rice or salad.
Ingredients:
  • 1 cup plain yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 green onion, sliced
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon paprika
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 6 skinless, boneless chicken breast halves
  • 1 sprig spearmint, chopped
Instructions:
  • In a large glass or ceramic bowl, combine yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper. Add chicken breast halves and mix well to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
  • Preheat your oven to a toasty 500 degrees F (260 degrees C) and grease a shallow baking dish.
  • Take the chicken out of the marinade and gently shake off any extra. Dispose of the marinade. Place the chicken in the baking dish.
  • Roast in a hot oven until chicken is cooked through and juices run clear, approximately 25 minutes, turning occasionally. Test with an instant-read thermometer - it should reach 165°F (74°C). Sprinkle with fresh spearmint before serving.

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