Sunday, September 29, 2013

Greek Chicken and Couscous!

We love Greek food at our house so much! When we went to Jamaica on our honeymoon we ate at the Greek restaurant almost everyday for lunch. SOOO yum! It is a definite tie between Greek and Mexican to win my heart for favorite ethnic food! I have made gyros at home before, but I found THIS recipe for Greek Chicken and I knew I needed to try it! I adjusted it a little, but this was SOOO good! Seriously some of the best chicken I have ever made! Hope you try it!

Baked Greek Chicken
  • 1-2lbs boneless, skinless chicken thighs
  • 1 cup plain fat free yogurt
  • 1 1/2 tbsp. olive oil
  • 2 cloves of minced garlic
  • 1/2 tbsp. dried oregano
  • 1 medium lemon
  • salt and pepper
  • 1/4 cup fresh parsley, chopped
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ cup, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
As my side with this chicken I made THIS recipe for Lemony Cucumber Couscous over at Budget Bytes if you are interested in making it too!
Hope you enjoy!!!

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