Italian Flavoured Yogurt Chicken
Yogurt is a healthy alternative in the kitchen. When used in marinades it adds moisture and is a good way to tenderize the meat. Italian Flavoured Yogurt Chicken adds tomato paste to the yogurt to give it colour. The Italian seasoning adds a little punch of flavour and heat.
We eat chicken at least 3 times a week and I am always looking to add flavour and develop new recipes. This one came about by accident; I had a recipe that called for buttermilk. Having run out of buttermilk, I remember reading somewhere that you can make buttermilk from yogurt. I used yogurt as a substitute and it worked better.
To make buttermilk from yogurt use 3/4 cup yogurt and 1/4 cup milk. I omitted the milk in this recipe and was happy with the results.
To complement this dish, I make a little Italian salad, and we have many versions of these. It’s really easy to get creative with your salads. Try anything that you like and add your favourite dressing. I like to mix it up; salads don’t need to bore you at the table. They can be quite complex and the texture should vary. Simple homemade dressings are the best.
Everything looks happy in the dish.
All mixed up and it smells good and tangy.
Make sure to totally coat the chicken.
Take the chicken out of the sauce and place on a hot grill.
I want nice grill marks on the chicken before placing it in the oven.
The sauce and searing help keep the juices intact and these chicken pieces will be moist and succulent.
Peeking in the oven.
Out of the oven and ready for plating.
I serve this with a quick little Italian side of salad.
The dressing perks up all the vegetables.
Italian Flavoured Yogurt Chicken
The marinade for this chicken is a good one to keep on hand in the kitchen.
Ingredients
The marinade
- 1/2 cup yogurt
- 2 tbsp tomato paste
- 2 tbsp sun-dried tomato salad dressing
- 1 tsp Italian dressing
- 1 tsp red pepper chilli flakes optional
- 1/2 tsp garlic powder
The chicken
- 2 large whole chicken breasts or 4 small
The Salad
- 1 carrot sliced on mandolin
- 2 cups mixed greens
- 1 cup cauliflower steamed
- 1 celery stalk sliced on mandolin
- 1/2 cup Italian Antipasto with olives and onions
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt and pepper
- 1/4 tsp dried oregano
- 1 clove garlic pressed
Instructions
The chicken
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Mix all the ingredients and place in a bowl.
You can also use a plastic bag.
Place in the chicken breasts and toss them.
Let the chicken sit in the refrigerator for at least 2 hours.
Pull out of the refrigerator for at least 15 minutes before cooking.
I lined a cookie sheet with a piece of parchment.
I grilled each side for a few minutes and then put it into the oven for 40 minutes at 350 F.
You can also cook this on your barbecue.
Serve hot with a nice salad.
The Salad
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Put the mixed greens on the bottom and layer all the other vegetables on top ending with the antipasto.
Mix the olive oil, red wine vinegar, salt and pepper (to taste) dried oregano and garlic.
Pour over salad before serving.
Recipe Notes
I used very large chicken breasts, but this recipe will do 4 small ones. You can easily double the sauce for a whole chicken.
The salad serves two, but may be doubled or tripled.
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