I’d never thought of using yoghurt before in a marinade, but I’d seen a few recipes on Pinterest that used it and wanted to give it a try (I’m awful with this, I can never remember where I’ve seen or read recipes!) Anyway. I took my usual Greek chicken marinade and added Greek yoghurt and hey presto – it’s delicious!
As a bonus, we had extra yoghurt leftover to make tzatsiki, perfect for serving the chicken with in pitta bread and some salad. There’s no pictures of the actual chicken-in-pitta situation here, I find it so hard to photograph sandwiches so they look good! So you’re just getting the chicken itself, but trust me it was great in a pitta. 🙂
Marinated Greek Chicken
- 3 medium chicken breasts (or two large)
- 2 tablespoons Greek yoghurt
- 1 tablespoon lemon juice
- 2 teaspoons white wine vinegar
- 1 tablespoon oregano
- Rosemary jelly (or just regular Rosemary – a couple of sprigs)
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
Mix all marinade ingredients together in a bowl and add the chopped chicken breast. Leave in the fridge ideally for 3 hours before eating, but even better if you can leave overnight. Cook on a bbq, griddle pan or lightly fry in oil and serve in pitta bread with salad.