Yogurt Baked Chicken Recipes

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

YOGURT BAKED CHICKEN

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

YOGURT-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.

YOGURT BAKED CHICKEN

Steps:

• Mix together the yogurt, mustard, garlic, ginger, and salt and pepper.
• Spread the mixture on the chicken, rubbing it in.
• Place in a baking dish, cover, and let marinate for at least 2 hours.
• Preheat oven to 375 F degrees.
• Bake the chicken, uncovered, for 1 hour or until it is brown.

BAKED CHICKEN WITH CHILE-YOGURT MARINADE

Steps:

• 1. To make the marinade, with the machine running, drop the garlic and jalapeño through the feed tube of a food processor. Add the onion and cilantro, and pulse until the onion is finely chopped. Add the yogurt, lime zest and juice, chili powder, and salt, and process into a purée. (Or place all of the ingredients, but only 1 cup of the yogurt, in a blender and process until smooth. Transfer the marinade to a bowl and stir in the remaining yogurt.)
• 2. Divide the chicken pieces between two 1-gallon self-sealing plastic bags. Pour in the marinade and seal the bags. Refrigerate for at least 2 and up to 8 hours.
• 3. Position two racks in the top third and center of the oven and preheat to 400°F. Line two large baking sheets with aluminum foil and lightly oil the foil. (This makes for easy cleanup.)
• 4. Remove the chicken from the marinade. Arrange on the baking sheets. Bake for 20 minutes. Turn the chicken and switch the positions of the baking sheets from top to bottom. Continue baking until a drumstick shows no sign of pink when pierced at the bone, about 25 minutes more. Transfer to a serving dish. Serve the chicken hot.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.