This recipe will provide you with the juiciest chicken that you will ever eat, either cold or hot.
Feel free to use any combination of herbs and allium that you have to hand but keep in mind that the lemon and full fat yogurt are musts. This is good in a pita sandwich (so moist that you do not need mayo but just a few of your favorite veggies lightly tossed in salad dressing) or as the protein in a dinner salad, such as my fatoush inspired tomato and corn one. The only downside to this dish is that the oven is involved but the end result is well worth it.
4 skinless, boneless chicken breasts
3 Tbsps plain, full-fat yogurt
1 Tbsp allium of your choice, chopped (I used garlic scapes)
1 Tbsp of your favorite herbs, very finely chopped (I used 2 tsps of fresh mint and 1 tsp of coriander)
Zest and juice of one lemon
Salt to taste
Mix all of the ingredients except for the chicken and the lemon juice together in a bowl.
Add the chicken and stir to coat both sides of each piece. Marinate for a minimum of 30 minutes but no longer than a couple of hours (longer and the yogurt tenderizes the chicken so much that the texture gets strange...)
Preheat oven to 400.
Lay the chicken pieces on a parchment paper lined baking tray. Do not rub off the excess marinade, if any.
Bake for 30 minutes, flipping the chicken at the half way mark.
Remove from the oven. Season with a bit of additional salt and a spritz of lemon juice. Enjoy hot, room temperature or cold.
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