Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken

"A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!"
 
Download
photo by ChandraSoleil photo by ChandraSoleil
photo by ChandraSoleil
Ready In:
35mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
  • Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
  • Serve with rice or pasta and salad and enjoy!

Questions & Replies

  1. Can you freeze the chicken in the yogurt and spice marinade?
     
  2. What is a cup in oz mls or grams. Cup is a useless measure different in NZ from USA and Australia and Europe. You could at least give alternative s to cups, which come in all sizes.
     
Advertisement

Reviews

  1. I absolutely love this recipe! It is so easy to make! I usually just saute the marinated chicken in a frying pan with no oil, just some PAM Spray. The chicken comes out so moist. I have marinated for 2 hours and even just 1 hour and it still is great. Try adding ground turmeric (an extremely healthy addition to the marinade) Turmeric is a cancer fighter, and it gives great flavor the this chicken dish! It's awesome!
     
  2. This is good-- I wasn't thrilled with it, but it was nice for something different.
     
  3. Yum!!! Easy to do and tastes great.
     
  4. I made a few changes... replaced most of the coriander with more cumin, used the juice and zest of one lemon, and used boneless/skinless thighs. Sliced it and made a pita sandwich with hummus and tzatziki. The results were very moist and good.
     
  5. This recipe is awesome. Even using a hot grill the chicken comes out very moist and tender. We refrigerate and/or freeze our leftovers, and even the reheated chicken is moist and tender.
     
Advertisement

Tweaks

  1. Used Greek yogurt. Used boneless skinless thighs. Grilled it until slightly blackened. YUM!
     
  2. I made a few changes... replaced most of the coriander with more cumin, used the juice and zest of one lemon, and used boneless/skinless thighs. Sliced it and made a pita sandwich with hummus and tzatziki. The results were very moist and good.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes