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Greek Yogurt-and-Dill-Marinated Chicken |
"A easy circle of relatives favorite! Love dill and Greek yogurt? Crave chicken? This easy recipe is certain to please any picky eater!"
Ingredients :
- 2 cups Greek yogurt
- three tablespoons more-virgin olive oil
- 2 tablespoons sherry vinegar
- four teaspoons curry powder
- 1 teaspoon floor cumin
- 1/4 cup chopped fresh dill
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- floor black pepper to flavor
- 4 (6 ounce) skinless, boneless chook breast halves
Instructions :
Prep : 10M | Cook : 4M | Ready in : 3H25M |
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- Combine yogurt with olive oil, vinegar, curry powder, and cumin in a huge bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper.
- Submerge hen inside the marinade and coat nicely. Cover the bowl and refrigerate, 2 to four hours.
- Remove fowl from marinade; allow relaxation till hen reaches room temperature, approximately 30 minutes.
- Preheat the oven to 375 levels F (a hundred ninety tiers C). Lightly grease a baking pan with oil.
- Place bird on the prepared baking pan, ensuring hen pieces are not touching.
- Bake in the preheated oven for 15 mins. Flip and retain cooking until chook is not purple in the center and the juices run clean, 25 to half-hour. An on the spot-examine thermometer inserted into the middle need to study as a minimum 165 degrees F (seventy four levels C).
- Remove fowl from oven and cover loosely with aluminum foil. Let relaxation for five mins before serving.
Notes :
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