Cilantro and Chive Yogurt Chicken

Last night I was going to make a Greek Marinated Chicken but I was at Trader Joes and I saw a container of Cilantro and Chive Yogurt dip. I bought it thinking it would be good with carrots and other crispy vegetables but then I thought I would try it on some chicken. It came out very good however, the sauce was rather viscous so I would recommend watering down the dip a little before coating the chicken with it. Here are the ingredients you will need:

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Cilantro & Chive Yogurt Chicken

  • 1 container of cilantro & chive yogurt dip from Trader Joes
  • 2 tbsp Olive oil
  • 1/2 tbsp Oregeno
  • 2 tbsp lemon juice
  • salt & pepper
  • parsley flakes
  • 3-4 lbs of chicken pieces
  • 2-3 tbsp water

Combine the yogurt, olive oil, lemon juice, oregano, salt, and some freshly cracked pepper in a bowl.  Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

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Add the chicken pieces and marinade in a gallon sized zip lock 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. (TIP: ADD 2-3 TBSP OF WATER OTHERWISE THE MIXTURE WITH BE TOO THICK)

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After marinating place chicken pieces in a 9×13 casserole dish. Do not cover. Bake at 375 degrees for 45 minutes or until thoroughly cooked.

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Cilantro and Chive Yogurt Chicken

Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 container of cilantro & chive yogurt dip from Trader Joes
  • 2 tbsp Olive oil
  • 1/2 tbsp Oregeno
  • 2 tbsp lemon juice
  • salt & pepper
  • parsley flakes
  • 3-4 lbs of chicken pieces
  • 2-3 tbsp water

Instructions

  1. Combine the yogurt, olive oil, lemon juice, oregano, salt, and some freshly cracked pepper in a bowl. Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade in a gallon sized zip lock 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. (TIP: ADD 2-3 TBSP OF WATER OTHERWISE THE MIXTURE WITH BE TOO THICK)
  3. After marinating place chicken pieces in a 9x13 casserole dish. Do not cover. Bake at 375 degrees for 45 minutes or until thoroughly cooked.
  • 1 container of cilantro & chive yogurt dip from Trader Jo

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