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Garlic and yogurt marinated chicken recipe

137 ratings

A light and easy weekday supper with the fresh flavours of a summer holiday. Chicken is marinated in yogurt and garlic making it extra tender and flavoursome, and served with waxy new potatoes singing with the scent of lemons. See method

Serves 2
5 mins to prepare and 20 mins to cook
677 calories / serving

Ingredients

For the chicken 

150g (5oz) thick Greek yogurt
1½ tbsp olive oil
1 clove garlic, crushed
2tbsp parsley, finely chopped, plus extra for garnish
few sprigs of thyme, leaves snipped
425g pack Tesco mini chicken fillets

For the potatoes

500g (1lb) new potatoes
1 lemon, zested
freshly ground black pepper
mixed salad

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2850kj
677kcal 34%
Fat
21g 30%
Saturates
8g 39%
Sugars
7g 8%
Salt
0.5g 8%

of the reference intake
Carbohydrate 42.8g Protein 76.9g Fibre 4g

Method

A light and easy weekday supper with the fresh flavours of a summer holiday. Chicken is marinated in yoghurt and garlic making it extra tender and flavoursome, and served with waxy new potatoes singing with the scent of lemons.

In a bowl, mix together the yogurt, half a tablespoon of oil, the garlic and herbs. Add the chicken fillets, cover and leave to marinate for a couple of hours or overnight.
Preheat the grill. Place the chicken and its marinade into a foil-lined grill pan. Cook for about 8 minutes until cooked through, with no pink showing, then wrap in the foil and leave to rest for a couple of minutes.
Meanwhile, boil the potatoes until tender, drain, smash roughly with a fork and stir in the remaining olive oil and the zest. Season to taste and garnish with some parsley leaves.
Serve the chicken with the potatoes and some salad.

See more chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.