Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, March 24, 2017

Yogurt-Marinated Chicken Breasts with Lemon-Herb Drizzle

Plain Greek yogurt isn’t just a tasty, nutritious breakfast or snack for you and your family—your chicken wants some too! This rich, thick, creamy marinade loaded with warm, earthy spices, garlic, and lemon creates wonderfully juicy, tender chicken breasts and terrific golden color. Just give them enough time in the fridge to soak up the flavor.

An easy drizzle of fresh lemon juice spiked with a couple fresh herbs is all you need to finish this simple—and simply delicious—Mediterranean-style dinner for four.

Serves 4

  • 7 oz plain Greek yogurt
  • 3 garlic cloves, coarsely chopped
  • 4 tbsp fresh lemon juice, divided
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp finely chopped lemon zest
  • 4 6-oz boneless, skinless chicken breasts
  • 4 tbsp olive oil, divided
  • sea salt
  • freshly ground black pepper
  • 1 tsp finely chopped mint
  • 1 tsp finely chopped tarragon

  1. Combine the yogurt, garlic, 2 tablespoons lemon juice, and next 5 ingredients (through lemon zest) in a bowl.
  2. Place the chicken in a large, sealable plastic bag and scrape the yogurt mixture into it. Seal and turn several times to coat. Refrigerate at least 4 hours (or overnight).

Ready to Mix

Yogurt Mixture

Chicken in Marinade
  • Heat a large, heavy skillet over medium heat and add 2 tbsp olive oil, swirling to coat.
  • Remove the chicken from the marinade, wiping off excess. Season with salt and pepper and place in the skillet. Cook until browned on the bottom, 6-7 minutes.
  • Turn and cook until the other side is golden brown and the chicken is done, 5-6 minutes longer, depending on thickness.

Marinated Chicken

Beginning to Cook

After Turning
  1. Meanwhile, combine the remaining 2 tablespoons lemon juice, remaining 2 tablespoons olive oil, mint, and tarragon in a bowl and season with salt and pepper.

Lemon-Herb Drizzle
Plate the chicken breasts and drizzle with the lemon-herb mixture. Serve right away.

Yogurt-Marinated Chicken Breasts with Lemon-Herb Drizzle

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