Yogurt marinade for chicken, also known as “Greek” marinade, is a simple but very effective marinade that is suitable for cooking chicken both in the oven and on the grill or grill. This light, fragrant marinade, prepared on the basis of yogurt, with the addition of lemon zest and juice, spicy onion and garlic paste and aromatic spices, is quick and simple to prepare, but gives chicken meat incredible juiciness, tenderness and an appetizing taste with light citrus notes. If you are looking for a simple, aromatic and tasty marinade for chicken kebab or a new spectacular option for preparing juicy and tender-tasting baked chicken, the spicy “Greek” yogurt marinade will become your faithful assistant.
Prepare the ingredients according to the list.
Finely chop the onion and garlic cloves. Add a pinch of salt and sugar and lightly mash the mixture, pressing the pieces with the flat side of a knife to release the juice.
Measure out the yogurt. Add lemon juice and vegetable oil.
Mix everything well until smooth.
Add lemon zest, prepared onion-garlic mixture and spices: a mixture of dried Mediterranean herbs, ground ginger, chili pepper, ground cumin or coriander, 0.5 teaspoon sugar and 0.5 teaspoon salt. Mix everything well, taste the marinade and, if necessary, add a little more salt or spices to your taste.
Place the chicken pieces in a bag or airtight container.
Add the prepared marinade.
Seal the bag tightly and lightly knead it with your hands so that the marinade is evenly distributed.
Place the chicken in the marinade in the refrigerator for at least 8 hours and then bake in the oven or broil or grill.
I keep the chicken in the marinade for a day, and then bake it in the oven at 190-200 degrees for 40-50 minutes, until golden brown.
The aromatic yogurt marinade is suitable for preparing any type of chicken meat and, if desired, can also be used as a sauce. Try it!
Chicken baked in yogurt has a delicate taste, and the meat turns out incredibly juicy. Any part is suitable for this recipe: drumsticks, thighs, fillets, everything turns out impeccably tasty. Just marinate the meat, leave it in the refrigerator for several hours, and then put the dish in the oven and after just one hour you can enjoy a great treat.
Products:
- chicken meat - 1 1/2 kg.
- yogurt with a fat content of 2.5-6% - 0.5 - 0.7 l.
- salt - 5 gr.
- seasonings: a mixture of peppers, nutmeg, Provencal or Italian herbs - 1 teaspoon
Cooking process:
Step by step recipe:
1. Cut the meat into arbitrary pieces, lightly pound, salt and sprinkle with seasoning. In addition to the above, you can use any spices you like: red hot pepper, paprika, rosemary, suneli hops, thyme, oregano.
2. Transfer the chicken to a suitable bowl, pour over the yogurt and stir. The marinade should completely cover the meat. Cover the container with film and place in the refrigerator to marinate. The minimum time is 2 hours, but it is best if you wait 8-12 hours, then the chicken will turn out especially tender and juicy.
3. Remove the meat from the refrigerator and place it together with the marinade in a fireproof dish. Heat the oven to 180 degrees and bake the meat for one hour. After that, take it out, cool slightly so as not to burn yourself, and start eating! Chicken baked in yogurt is ready! Bon appetit.
This basic recipe for chicken in yogurt can be modified to make the dish more original:
1. Mix yogurt, 10 ml. lemon juice, 5 gr. mustard and garlic passed through a press.
2. Add 5 grams to the marinade. curry seasoning and 1/3 cup of natural orange juice.
3. Place vegetables on the bottom of the baking dish: onions, carrots, celery, bell peppers, eggplant or zucchini.
4. Sprinkle the dish with grated hard cheese to create a delicious cheese crust during baking. You can place melted cheese cut into cubes between the pieces of meat; in the finished dish it will acquire a delicate consistency and a fantastically pleasant creamy taste.
5. Add fried mushrooms, bacon cut into small cubes and the dish will become truly magical.
This is not chicken, this is havaeza!
Greetings, friends! I suggest you cook fried chicken in a yogurt marinade.
It is well known that chicken breast often becomes dry when fried and loses its gastronomic properties. This recipe radically changes this stereotype. The finished breasts are extremely juicy and crispy at the same time. The concept itself is considered Turkish, and these comrades definitely know a lot about food.
You will need:
Chicken breasts – 500 g
Classic yogurt – 2 tbsp. spoons
Tomato paste – 1 tbsp (you can do without it)
Vegetable oil – 1 tbsp. spoon + for frying
Onion – 1 pc.
Garlic - a couple of cloves
Salt - to taste
Dry oregano – 1 heaped teaspoon
Red hot pepper - to taste, but required
Black pepper – optional 
Cut the chicken breast into layers approximately 0.5 centimeters thick and mix with vegetable oil, salt, oregano, peppers and massage/mix thoroughly. Set aside for 15-20 minutes.
Meanwhile, finely chop the onion and garlic and squeeze out their juice through cheesecloth. If the juice does not come out, then you can run this mixture through a press - it will be a wet liquid, which is also good! Mix the onion-garlic mixture with yogurt and tomato paste - this is the marinade. 
Transfer the chicken breasts to the marinade and let it sit for one to three hours. As it steeps, the pleasant aroma of marinated poultry and spices will become more and more apparent. You know what the hulinars do during marinating! 
Intensively heat the oil in a frying pan and fry the breasts on both sides for three to four minutes until golden brown (no more than 10 minutes in total - this is extremely important). During this time, the marinated chicken will be completely cooked. If you’re not sure if it’s ready, it’s better to cover the fried bird in a plate with foil and wait about ten minutes, just don’t overcook it!
Any side dish goes well with this dish, but I would recommend white bread and vegetable salad, and strong drinks, of course!
The juiciness is more than impressive! If you leave it for the next day, it goes great cold.
Sincerely,
© Master Frost
Peel the garlic and ginger and chop finely. Peel the onion and cut into small cubes. Cut the chili pepper in half lengthwise, remove the seeds and membranes, and chop very finely.
Heat a frying pan with 2 tbsp. l. ghee. Add cumin seeds and fry until they start to crackle. Add onion, garlic, ginger and chili and cook, stirring constantly, for 5 minutes.
Lightly crush the coriander in a mortar and add to the pan along with the curry powder. Cook for 1 minute, stirring constantly, and remove from heat. Cool slightly.
Place the yogurt in a bowl and add the cooled spice mixture from the pan. Add salt and mix well.
Dry the chicken legs with paper towels and place in a bowl. Pour the yogurt marinade over them and massage them a little with your hands so that the spices are better absorbed. Cover the bowl with cling film and leave in the refrigerator for at least 2 hours (up to 8 hours).
Preheat the oven to 190°C. Wipe the marinade off the chicken to prevent it from burning, transfer the chicken legs to a baking dish and place in the oven. Cook for 40–45 minutes until golden brown. To check readiness, pierce the thigh with a thin sharp knife - the juice that flows out should be clear.
Need something light and flavorful to grill this weekend? This is it. Greek marinated chicken!
The yogurt chicken marinade only takes a few minutes to mix together. Creates an absolute explosion of flavor. This is incredible! After marinating for 30 minutes, the chicken in the yogurt marinade tastes even brighter. After marinating, you can cook the chicken over a fire, grill it, or (if you don't have a grill) you can bake it in the oven. In any case, you will receive a super high-quality and juicy product.
Preparation time 45 min
Cooking time 60 min
Total time 1 hour 45 minutes
Servings: 8 pieces
Ingredients:
- 1 cup yogurt
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- ½ tbsp. dried oregano
- 1 medium lemon
- ½ tsp. salt
- ground black pepper
- bunch of fresh parsley
- 500 g chicken fillet
Preparation:
To make the marinade, combine yogurt, olive oil, minced garlic, oregano, salt and ground pepper in a bowl. Using a grater, grate the lemon zest from the skin into a bowl. After this, add the juice from half a lemon (about 1-2 tbsp).
Mix all ingredients well. Chop a large handful of parsley and add it to the marinade.
Place the chicken pieces and marinade in a plastic bag to marinate. Remove as much air as possible, seal the bag tightly, and shake to combine the contents and make sure the chicken is fully marinated. Refrigerate the bag for 30 minutes.
After marinating, either grill the chicken or preheat the oven to 190°C degrees and bake the chicken for 45-60 minutes.
To bake chicken in the oven, place chicken pieces in a 9x13 pan and bake until golden brown.
Notes
This recipe is very garlicky. If you can't stand garlic, try adding two instead of four.
