Poulet au yaourt grec

Ingrédients

• 1 1/2 lbs. boneless skinless chicken thighs (or boneless skinless breasts)
• 1/2 cup Greek yogurt (unflavored and unsweetened)
• 2 tablespoons olive oil
• 1 large lemon (juiced and zested (approximately 2 tbsp. lemon juice and 1 tsp. lemon zest))
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dill
• 1/4 teaspoon oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Préparation

1. 1

   In a medium-sized bowl, zest and juice 1 large lemon. Add ½ cup Greek yogurt, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dill, ¼ teaspoon oregano, ¼ teaspoon paprika, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Whisk the ingredients well to combine.

2. 2

   Set 1 ½ lbs. boneless skinless chicken thighs in a rimmed glass, gallon sized zip top bag, or ceramic dish (not reactive metal). Pour marinade over the chicken, then turn the thighs over to be sure they are coated on all sides.

3. 3

   Cover the dish or close the bag and refrigerate for at least 30 minutes, or up to 12 hours.

4. 4

   Heat a drizzle of oil in a heavy-bottomed skillet over medium heat. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin side down in the skillet and cook for 6-8 minutes per side. *The thighs will easily release from the pan when they're ready to be flipped. If there is any resistance, let the chicken continue to cook for another minute.

5. 5

   While the chicken cooks, discard any marinade that touched the raw meat. Do not ever reuse or serve a marinade that has been used to marinate raw meat!

6. 6

   Once the chicken is cooked to a safe internal temperature of 165°F (74°C), it's ready to enjoy! Remove it from the heat and let it rest for a few minutes before slicing.