Poulet mariné au yaourt à la grecque (grillé, au four ou à l’air fryer)

Ingrédients

• 2 pounds boneless, skinless chicken breasts, tenders, or thighs
• 1 cup plain yogurt
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Black pepper, to taste
• Pinch of crushed red pepper flakes
• 1 to 2 teaspoons mustard
• 2 teaspoons tomato paste
• Pita bread, couscous, or rice pilaf
• Greek salad or fresh vegetables
• Bell pepper slices
• Tomato slices
• Red onion slices
• Feta cheese
• Olives
• Tzatziki sauce

Préparation

1. 1

   Slice the chicken into even strips for quick and even cooking.

2. 2

   In a large mixing bowl, whisk together all the marinade ingredients until smooth.

3. 3

   Add the chicken to the bowl and toss well to coat. Cover with plastic wrap and refrigerate for 30 minutes or up to 8 hours for maximum flavor.

4. 4

   Remove the chicken from the fridge and let it come to room temperature before cooking.

5. 5

   To Cook on the Stovetop: Heat a cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil.Add the chicken and cook for 5 minutes without flipping. Flip and cook 5 more minutes or until the internal temperature reaches 165°F. Avoid moving the chicken too early or the yogurt may stick and tear.

6. 6

   To Bake: Preheat your oven to 400°F (200°C). Arrange the chicken on a baking tray. Bake for 25 minutes or until the internal temperature reaches 165°F. Broil for 2 to 3 minutes for extra color.

7. 7

   To Grill (BBQ Method) Preheat the grill to medium-high and lightly oil the grates. Grill the marinated chicken 5 to 6 minutes per side until nicely charred and cooked through.

8. 8

   To Air Fry: Preheat the air fryer to 375°F (190°C). Lightly grease the basket. Add the chicken in a single layer and air fry for 12 to 15 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F.

9. 9

   To ServeServe hot inside warm pita bread to make chicken gyros or with rice pilaf, salad, or grilled vegetables. Add a generous spoonful of tzatziki and top with feta, olives, and sliced fresh veggies.