54g Protein Yogurt Chicken

Ingredients

• 2 kg Boneless skinless chicken thighs (Approximately 2 kg)
• 500 g Plain Greek yogurt
• 2 tsp Lemon zest
• 0.5 cup Lemon juice
• 2 tbsp Olive oil
• 5 Garlic (Cloves, minced)
• 1 tsp Onion powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 tsp Paprika
• 1 cup Fresh parsley (Chopped)
• Salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Add the Greek yogurt, lemon zest, lemon juice, olive oil, minced garlic, onion powder, cumin, oregano, paprika, chopped parsley, salt, and black pepper to a large bowl. Mix thoroughly until the marinade is smooth and evenly combined.

2. 2

   Reserve approximately one-fifth of the finished marinade in a clean, covered container. Refrigerate it and use it later as a sauce; do not return sauce that has contacted raw chicken to the reserved portion.

3. 3

   Add the chicken thighs to the remaining marinade and turn them until every piece is evenly coated. Use a large enough bowl or a sealable food-safe bag to keep the chicken covered in marinade.

4. 4

   Cover the bowl or seal the bag and refrigerate the marinating chicken for 4 to 12 hours. The marinated chicken may also be frozen for later use, as indicated by the source. Cook the chicken fully using your preferred method before serving.

Notes

The source provides the marinade and marinating instructions but does not specify a cooking method, temperature, or cooking time. Cook the chicken until the thickest part reaches 165°F (74°C). Keep the reserved sauce separate from the raw chicken marinade and refrigerate it promptly.

Nutrition per serving

• main
• high-protein
• meal prep
• Mediterranean
• Greek-inspired
• marinated
• gluten-free
• cut-friendly