Ingredient List
- 1.5 lb chicken breast (skinless and boneless)
- 0.25 cup Greek yogurt (plain)
- 4 cloves garlic (grated)
- 0.5 lemon (juiced)
- 2 tsp paprika powder
- 0.5 tsp powder of onion
- 0.5 tsp Italian seasoning or oregano
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 tbsp cooking oil
| Preparation Time | 60-1440 minutes |
| Cooking Time | 10-14 minutes |
| Total Time | 70-1454 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Pat chicken breasts dry with paper towels. Pound thicker ends or butterfly to ensure even thickness.
- Mix yogurt marinade ingredients in a medium bowl. Add chicken and coat thoroughly. Cover and refrigerate for 1-24 hours.
- Remove chicken from refrigerator 15 minutes before cooking. Heat oil in a large skillet over medium-high heat.
- Remove chicken from marinade, letting excess drip off. Place in hot skillet without overcrowding.
- Cook regular chicken breasts 5-7 minutes per side, or 3-4 minutes per side if butterflied, until internal temperature reaches 165°F.
- Transfer cooked chicken to a plate and cover with foil to keep warm while cooking remaining pieces.
- Serve hot with your favorite sides.
