Yogurt marinated skewered chicken seasoned with a savory and spicy Cajun seasoning blend.
FEATURED STANDOUTS
CHICKEN BREAST
Chicken breast is a lean and versatile protein source that can be cooked in a variety of ways. It is a good source of vitamins B6 and B12, niacin, selenium, and phosphorus.
GREEK YOGURT
Greek yogurt is a strained yogurt that is thicker and creamier than regular yogurt. It is a good source of protein, calcium, potassium, and probiotics. If you prefer substitute Greek yogurt for whole milk plain or sour cream.
CAJUN SEASONING
Cajun seasoning is a spice blend that is used to create a blackened crust on food. It typically contains a combination of celery seed, onion and garlic powder, cayenne, black pepper, paprika, and mustard powder. The recipe can be tailored to your favorite spices so feel free to play around with it.
BUTTERMILK POWDER
Buttermilk powder is a dry powder that is made from buttermilk. It adds a tangy deeper richness to the yogurt without breaking down the meat more than the yogurt already does.
TIPS & TRICKS FOR THE BEST YOGURT MARINATED BLACKENED CHICKEN
ARE CHICKEN BREAST OR THIGHS BETTER FOR THIS RECIPE?
When choosing between chicken breast or thighs, consider the desired flavor and texture. Chicken breasts are leaner and have a milder flavor, while thighs are fattier and have a more robust flavor. Use whichever cut you prefer. For a leaner recipe use chicken breast, chicken thighs will be naturally juicer due to the increase of fat.
MARINATING THE CHICKEN
To marinate the chicken, combine the yogurt with the spices, and garlic then stir to combine. Add the chicken and turn to coat. Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
STACKING THE CHICKEN
To stack the chicken, place a slice at the end of each skewer to help facilitate the chicken and a little added flavor. This will help prevent the chicken from sticking to the pan and will also add flavor to the dish. Arrange the chicken thighs on top of one another. Slice a small or medium onion in half, sliced side placed inward.
SLICING THE CHICKEN
To minimize marinating time and achieve more evenly sliced pieces, slice the chicken thinly lengthwise. This allows the marinade to penetrate the chicken more effectively and results in flatter pieces that cook evenly.
ADDING MOISTURE TO THE BOTTOM OF THE PAN
Before baking, add a cup of water or chicken broth to the bottom of the baking dish. This will help to keep the chicken moist and juicy during the cooking process.
HOW LONG SHOULD YOU COOK THE CHICKEN?
Bake the chicken for 1hour and 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for 10 minutes before serving. Baste in pan dripping as you slice.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cast iron
Metal Skewers
Cutting Board
Baking Dish
Chef Knife
Oven
SIMILAR INGREDIENTS TO
Cast Iron Chicken + Rosemary Focaccia Dressing
Grilled Sweet Chili Chicken Thighs
Lemon Pepper Chicken Fried Chicken
ENJOY THIS RECIPE WITH
SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
STRAWBERRY COLESLAW
CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
Yogurt marinated skewered chicken seasoned with a savory and spicy cajun seasoning blend.
INGREDIENTS
- 1 Red Onion, sliced in half
- 6 Chicken breast, thinly sliced
- 2c Greek Yogurt
- 1/2c White Wine
- 6 Garlic Cloves, minced
- 1Tb Oregano
- 2Tb Garlic Powder
- 2Tb Cayenne
- 1Tb Celery Seed
- 1Tb Thyme
- 2Tb Paprika
- 2 tsp Mustard Powder
- 2Tb Salt
- 1c Water
- 4Tb Butter
INSTRUCTIONS
- Combine the yogurt and wine.
- Incorporate the dry spices and mix thoroughly.
- Add the chicken to the mixture and toss to coat.
- Marinate the chicken for 4 to 12 hours.
- Stack the chicken pieces vertically in a cast-iron skillet and place red onions on both ends.
- Add water to the skillet, ensuring it doesn’t pour over the chicken, and add butter.
- Roast in an oven at 400°F for 1 hour and 20 minutes, basting regularly.
- When the chicken is cooked thoroughly and golden brown, remove from the oven and let cool for 15 minutes.
- Baste the chicken again before serving.
- To serve, slice the chicken at an angle to create thin strips, continuing to baste and slice as you serve it.
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