middle eastern yogurt chicken

Ingredients

• Servings: 6
• 1 cup plain yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white vinegar
• 1 tablespoon chopped fresh oregano
• 1 green onion, sliced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 6 skinless, boneless chicken breast halves
• 1 sprig spearmint, chopped

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. add the chicken breast halves and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
• preheat an oven to 500 degrees f (260 degrees c). grease a shallow baking dish.
• remove chicken from the marinade and shake off excess. discard used marinade. arrange chicken in prepared baking dish.
• bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). garnish with spearmint before serving.