This recipe can be cooked on the grill or in the oven.
The marinade takes just a few minutes, but creates a ton of flavor when the dish is completed. You can marinate the chicken overnight or for a mere 30 minutes. I did mine for 30 minutes and it turned out great.
I paired my chicken with white rice and mixed veggies.
1 containers Greek yogurt
2 Tbs. olive oil
4 cloves garlic, minced or grated in
1/2 Tbs. dried oregano
1 medium lemon
1/2 tsp. salt
black pepper
1 tsp. parsley
3-4 chicken pieces
Combine the yogurt, olive oil, garlic, oregano, parsley, salt, and pepper in a bowl.
Use a fine holed cheese grater or zester to scrape the zest from the lemon into the bowl.
Add the juice from half the lemon.
Stir until combined.
Place the chicken pieces in a gallon size Ziploc bag.
Add the marinade and close the bad tightly, letting out as much air as possible. Massage the bad to coat the chicken with the marinade. Refrigerate for at least 30 minutes.
Preheat the oven to 375 (if using the oven) and place the chicken in a large casserole dish or baking sheet.
Bake for 25 minutes (if using boneless) and 45 minutes for bone-in chicken.
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