Name: Middle Eastern Yogurt Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Plain yogurt - 1 cup; Extra-virgin olive oil - 1 tablespoon; White wine vinegar - 1 tablespoon; Chopped fresh oregano - 1 tablespoon; Green onion, sliced - 1; Ground cumin - 1 ½ teaspoons; Salt - 1 teaspoon; Paprika - ½ teaspoon; Freshly ground black pepper - 1 pinch; Cayenne pepper, or to taste - 1 pinch; Skinless, boneless chicken breast halves - 6; Spearmint, chopped - 1 sprig

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Middle Eastern Yogurt Chicken

1. Plain yogurt - 1 cup

2. Extra-virgin olive oil - 1 tablespoon

3. White wine vinegar - 1 tablespoon

4. Chopped fresh oregano - 1 tablespoon

5. Green onion, sliced - 1

6. Ground cumin - 1 ½ teaspoons

7. Salt - 1 teaspoon

8. Paprika - ½ teaspoon

9. Freshly ground black pepper - 1 pinch

10. Cayenne pepper, or to taste - 1 pinch

11. Skinless, boneless chicken breast halves - 6

12. Spearmint, chopped - 1 sprig

How to cook deliciously - Middle Eastern Yogurt Chicken

1. Stage

Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.

2. Stage

Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.

3. Stage

Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.

4. Stage

Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.