Lebanese Yogurt Chicken
This is one of my favorite dishes that my mommy used to make when I was little, so there’ll always be a small place in my heart for Lebanese yogurt chicken. Just nice and refreshingly light noms. The combo of lemon and yogurt hits the spot every time.
Yes, marinating meat takes a little forethought and planning, but prep is actually pretty quick. Hands will smell like lemon for the rest of the day, but at least it’s pleasant? And totally worth it. Ain’t nothing more lemony than using lemon zest. I usually do this with a broiler pan in the oven, but you go to war with the army you have, not the one you wish you had! Whoops…but you know what I mean.
- 3 chicken breasts
- 1 onion, sliced
- 6 garlic cloves, minced
- 1 C plain yogurt
- 1/2 C olive oil
- Zest and juice of 2 lemons
- Salt
- Pepper
- Paprika
- Oregano
- Thyme
Throw all ingredients in a gallon-sized ziploc bag and marinate for several hours (like 4-6) in the fridge. As far as the spices go, I have no idea, since I just shake them into the bag…I guess keep the salt on the light side but definitely don’t shy away from the paprika, oregano and thyme.
Place the chicken breasts in a large frying pan on high heat. Drizzle on the rest of the marinade. Cook for a few minutes before flipping the chicken over. Depending on how thick the chicken breasts are, you may have to remove them to a cutting board and slice thinly. Serve over rice. NOM.
