Go Back Email Link
+ servings
Bowl of Chicken in greek yoghurt marinade
Print

Chicken in Greek Yogurt Marinade

This Chicken in Greek Yogurt Marinade is light, healthy and simple to make. Paired with a brown herb and garlic rice it works perfectly as a weeknight meal, or make ahead lunches for the work week.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 454kcal
Author Kim

Ingredients

  • 8 Chicken thigh pieces bone in or out depending on your preference

Marinade

  • 1 cup Greek yoghurt
  • Juice and zest of 1 Lemon
  • 2 tablespoons Garlic crushed
  • 2 tablespoons Ginger freshly grated
  • 2 teaspoons Curry powder mild
  • 1 teaspoon Garlic salt
  • 1 teaspoon Dried Parsley

Brown Herb and Garlic rice

  • 1 cup Brown rice
  • 1 small Red onion finely diced
  • 2 tablespoons Garlic crushed
  • 2 cups Chicken stock
  • ½ cup Cucumber diced
  • 2 tablespoons Mint finely diced
  • 2 tablespoons Coriander/Cilantro finely diced

Instructions

  • Marinate the Chicken: In a large mixing bowl, mix all the ingredients for the marinade.
  • In each piece of chicken, make 3 slits with a sharp knife so that the marinade can get in.
  • Place chicken in marinade, and use hands to massage the yoghurt mixture through the chicken.
  • Cover and refrigerate for minimum of 3 hours, or overnight.
  • Cook the Chicken: Preheat the oven to the highest setting it will go to. Place foil into large oven tray, shake off excess yoghurt marinade, and arrange the chicken pieces into the tray on the foil
  • Place chicken into the oven a decrease the temperature to 180 degrees C/350 degrees C.
  • Cook chicken for 40 minutes, and then check. Test that chicken is cooked all the way through by inserting a skewer into the thickest part of the meat. If the juices run clear, it is cooked.
  • Prepare the Rice: Cook the rice as per packet instructions, but instead of using water, use chicken stock and add the two bay leaves..
  • Once rice has cooked, discard the bay leaves, then add garlic red onion, cucumber, mint and coriander/cilantro. Stir through until combined.
  • To serve: Serve the chicken with the rice and a garden salad.

Nutrition

Calories: 454kcal | Carbohydrates: 28g | Protein: 37g | Fat: 22g | Saturated Fat: 6g | Fiber: 3g | Sugar: 5g