Have you used yogurt as a marinade before? It is a great ingredient to tenderize meat.
Nearly every week I make a batch of yogurt marinated chicken thighs. I usually alternate between these Greek inspired chicken thighs and our recipe for Chilli Lime Chicken Thighs .
We use the chicken as a main for dinner, on salads and in wraps for lunch all week long. This chicken is particularly delicious in a wrap with tzatziki and Greek salad! Or, try serving it with Greek salad, tzatziki and pita bread. It’s Delicious!
You can grill the chicken, or bake it! I have used a new method by baking it in a 9 x 5 loaf pan. Its easy to do and keeps the chicken super moist! (see recipe notes)
Ingredients
Donia Farms Natural Yogurt
Lemon juice
Apple cider vinegar
Pesto
Olive oil
Garlic, minced
Salt
Pepper
Chicken thighs
Instructions
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In a small bowl, whisk together all marinade ingredients until smooth.
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Add the chicken and marinade to a ziplock bag. Shake or stir the bag until the chicken is coated. Remove all air from the bag and let it sit in the fridge for at least one hour, up to overnight.
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BBQ Method: Heat the BBQ to a medium high heat about 400 degrees. Grill for 5 to 6 minutes on each side, or until the chicken reaches 165 degrees. OR
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Oven Method: Preheat oven to 350 degrees. Line a 9 x 5 loaf pan with parchment and layer the chicken inside. Bake for 1 hour, or until chicken internal temperature reaches 165 degeres.
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Before serving, squish some fresh lemon juice on top of the chicken!
