Empty My Fridge
Best Greek Yogurt Chicken
Ingredientes
- Chicken breast · boneless skinless2 lb
- Yoghurt1 taza
- Olive oil¼ tazas
- Lemon¼ tazas
- Garlic · minced3
- Salt2 cdtas.
- Orégano · dried1 cda.
- Pimentón1 cdta.
- Cumin · ground1 cdta.
- Black pepperal gusto
- Chili flake · crushed flakes
- Mustard1–2 cdtas.
- Tomato paste2 cdtas.
- Bread
- Greek salad or fresh vegetables
- Bell pepper
- Tomate
- Red onion
- Queso feta
- Olive
- Tzatziki sauce
Preparación
- Cut the chicken into even strips.
- Whisk all the marinade ingredients together in a large bowl until smooth.
- Add the chicken, toss to coat, cover and refrigerate for 30 minutes or up to 8 hours.
- Take the chicken out of the fridge and let it reach room temperature before cooking.
- Stovetop: heat a cast-iron skillet over medium-high heat with 2 tablespoons olive oil. Add the chicken and cook 5 minutes without flipping, then flip and cook 5 more minutes, or until it reaches an internal temperature of 165°F.
- Oven: preheat to 400°F (200°C). Arrange the chicken on a baking tray and bake for 25 minutes, or until it reaches an internal temperature of 165°F. Broil for 2 to 3 minutes for extra colour.
- Grill: preheat to medium-high and lightly oil the grates. Grill the marinated chicken 5 to 6 minutes per side, until charred and cooked through.
- Air fryer: preheat to 375°F (190°C) and lightly grease the basket. Add the chicken in a single layer and air fry for 12 to 15 minutes, flipping halfway, until golden and it reaches an internal temperature of 165°F.
Resumido del vídeo de Dimitra's Dishes. Míralo para los detalles.
Más recetas con
AjoCebollaQuesoLimónTomatePimientoYogurCebolla morada
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.