The inspiration for this recipe comes from my go-to order at a local pizza place. I typically order a chicken kabob calzone and the best thing about it is the marinade they use on the chicken. After failing to find a recipe for a similar one, I decided to make my own that’s savory and tangy, and results in tender, juicy chicken.
Greek Yogurt Marinated Chicken
Yield: 2 Pounds (4-6 servings)
2 pounds of chicken, cut into strips
1 cup Greek yogurt
1/3 cup finely chopped parsley
1/3 cup finely chopped onion
1/3 cup small diced tomato
3 tablespoons red wine vinegar (or lemon juice)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Chop onion, tomato and parsley until each measure a 1/3 cup. Toss into mixing bowl and combine with the Greek yogurt, red wine vinegar, salt and pepper.
Mix until all ingredients are well incorporated throughout the yogurt.
In a gallon-sized bag, add the chicken and pour mixture on top.
Seal the bag and shake until the chicken in evenly coated in the yogurt mixture.
Let the chicken marinade for at least a half hour (or up to two hours) prior to baking.
Place the marinated chicken on a foil lined baking sheet; making sure to top each with some of the tomato/onion/parsley mix remaining in the bag.
Bake for 30-35 minutes on 375° until chicken is cooked through.
Top with some fresh chopped parsley and serve with your favorite side dish.