Greek Chicken

Recipe From: Laura

Succulant chicken thighs marinated in a tangy blend of  yogurt, lemon, garlic & spices makes this dish a crowd pleaser. There is such a fabulous blend of flavors in this chicken dish!  The flavor of the chicken comes out even more when paired with Basmati Rice Pilaf with Dried Fruit and Almonds.Its WELL WORTH the extra time to make the rice! The kids went crazy over these two dishes!   :) 

  

***takes 8 hrs to marinate so plan ahead***

1 c. plain whole milk greek yogurt

2 tablespoons olive oil

2 teaspoons paprika

1/2 teaspoon cumin

1/8 teaspoon cinnamon

1 teaspoon crushed red pepper flakes (reduce to 1/2 tsp if you don't like heat)

Zest from one lemon

2 tablespoons freshly squeezed lemon juice, from one lemon

1-3/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

5 garlic cloves, minced

2-1/2 pounds boneless skinless chicken thighs, **see tip below**

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

If you like a lil tang to your chicken, keep marinade on the thighs.  Kids may not like the extra tanginess so scrape some of the marinade off.  After marinating is complete, bake chicken thighs at 375 for 25 min. You can also grill these as chicken skewers on medium-high heat.

**Note: I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.**