Yogurt Baked Chicken Recipes

CRISPY YOGURT CHICKEN

Steps:

• Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine.Rinse chicken and pat it dry. Sprinkle with (kosher) salt.In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly.Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

YOGURT-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.

GREEK YOGURT CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
• Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
• Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
• Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

LOW CARB GREEK YOGHURT CHICKEN

Steps:

• Preheat oven to 375°F. Lightly coat a 12 inch oven proof pan or 9×9 baking dish with nonstick oil spray and set aside.
• In a medium bowl, mix together the greek yogurt, mayonnaise, Parmesan cheese, garlic powder, salt and pepper.
• Add chicken into the bowl with yogurt mixture and coat the mixture all over the chicken.
• Move chicken to a baking dish (or oven proof pan). Chicken should be thinly coated with the yogurt mixture. Don't put too much or any additional mixture leftover.
• Bake for 25-30 minutes, or until the chicken is cooked through.
• Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
• Optional: garnish with chopped parsley.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

GREEK YOGURT PARMESAN CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken in a prepared baking dish. Season well with salt and pepper.
• Mix together the yogurt, Parmesan, garlic, lemon zest, and the seasoning you choose. Pour over the chicken and use your hands to make sure the chicken is completely coated.
• Bake for 35-45 minutes until chicken is cooked through.

YOGURT BAKED CHICKEN

Steps:

• Place chicken breasts into a baking dish in a sigle layer.
• In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
• Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
• For best results, cover and chill for a few hours to allow flavors to blend.
• Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

YOGURT BAKED CHICKEN

Steps:

• Combine yogurt, cumin, lemon juice, garlic and cilantro in a small bowl. Place chicken breasts in a glass baking dish or in a resealable plastic bag. Spoon yogurt mixture over the chicken and coat. Cover dish, or seal bag, and marinate in the refrigerator for 4 hours.
• Place in a baking dish, spoon some of the yogurt mix over it. Bake chicken at 400F until it reaches 160F internal temp.

YOGURT MARINATED CHICKEN

Steps:

• Combine yogurt, oil, spices, red onion, parsley, and cilantro in a large ziplock bag. Knead bag to mix.
• Add chicken quarters to bag and let marinate for at least two hours or overnight.
• Preheat oven to 375℉.
• Remove chicken from bag and discard marinade. Place chicken on a cooking rack over a pan that has been lined with parchment paper. Bake chicken, uncovered, for 50-60 minutes, or until meat thermometer inserted into the thickest part of the thigh reads 165℉ and juices run clear.
• Turn oven to broil. Broil for 2-3 minutes to crisp up the skin, watching carefully to avoid burning.
• Serve immediately.

YOGURT BAKED CHICKEN

Steps:

• Mix together the yogurt, mustard, garlic, ginger, and salt and pepper.
• Spread the mixture on the chicken, rubbing it in.
• Place in a baking dish, cover, and let marinate for at least 2 hours.
• Preheat oven to 375 F degrees.
• Bake the chicken, uncovered, for 1 hour or until it is brown.