Juicy Yogurt Chicken

Grace told me she had trouble making skinless chicken breast as it mostly came out dried and flavourless. Cooking chicken breast is a challenge because poultry must be thoroughly cooked, yet the delicate meat texture can be over cooked easily.

In this recipe, I marinated the skinless chicken breasts in plain yogurt, a popular cooking method used in the Mediterranean. Yogurt creates a protective crust to keep the meat moist. I also added flavor by using simple spices and herbs. If you don't have the herbs I used in this recipe, please use what you have at home to add flavour. This dish can be grilled on BBQ, pan-fried or baked.

Ingredients

• 4 regular sized chicken breasts

• 1 cup of plain thick yogurt (no added fruits, honey or sugar)

• Grated zest of one lemon (not lemon juice)

• 1 to 2 chilies, diced, (no seeds)

• 1 big tablespoon of garlic, diced

• 2 teaspoon of paprika

• 1 teaspoon of oregano

• 1 teaspoon of salt

• 1 teaspoon of black pepper

• 1 tablespoon of olive oil

Method

1. Slice the thick part of the chicken breast half way (not cutting through) so that the meat can be cooked evenly.

2. Mix yogurt, chili, garlic, paprika, oregano, salt, black pepper and olive oil in a bowl.

3. Put chicken breast and seasoning in a Ziploc bag and make sure chicken is well covered in seasoning.

4. Marinate in the fridge overnight.

5. Remove marinated chicken from the fridge 30 mins before cooking.

Pan-fried

1. Put a little oil in a non-stick pan and heat it up to medium high heat.

2. Put marinated chicken breast on the pan. Brown each side for about 4 to 5 mins. Don't cover the pan while browning.

3. Once both sides are golden brown, turn off the heat, cover the pan and let it rest for 5 mins.

4. Plate chicken breasts and pour juice over.

Bake

1. Heat oven to 450F.

2. Broil chicken breasts for 4-5 mins, then flip to cook the other side for another 4-5 mins.

3. Leave the chicken in the oven for 3 mins. Check for doneness. If chicken is still pink in colour, return to 450F oven for 2 more mins.

I prefer grilling and pan frying as the high heat creates a golden colour. However, there's less to clean using the baking method. Both methods result in juicy, moist and flavorful chicken meat. Guaranteed.