Greek Marinade with Yogurt #FreakyFriday

Posted by Unknown June 24, 2016

Greek Marinade with Yogurt #FreakyFriday

This simple and delicious Greek Marinade with Yogurt features classic Mediterranean ingredients like olive oil, lemon, and oregano, as well as tangy yogurt. It's perfect when you're grilling meats for easy, summertime dinners.

My blogger buddy—Michaela, from the wonderful An Affair from the Heart—has been organizing these Freaky Friday recipe swaps for a bunch of bloggers. We are each assigned someone else's blog and we select a recipe to try and then share.

It's a big secret who is assigned to which blog...Until now! I am thrilled to announce that I got Aunt Bee's Recipes! It's a blog I follow and really enjoy. Brandi is the brains behind the recipes: she's a self-taught cook, a cookbook collector, and a stay-at-home mom.

I've actually already shared my Italian Stuffed Pepper Soup, a recipe inspired by Brandi's own Stuffed Pepper Soup (it's delish, by the way). So, I wanted to try a different recipe this time. Her recent Southwest Salad with Cilantro Lime Vinaigrette looks like a fantastic summer dish, light yet hearty. The Brown Sugar and Lemon Chicken Breast also looks delicious and easy (always a bonus!). But since it's summer and I'm super into grilling right now, I opted to try her Greek Marinade for Chicken, Steak, and Pork.

One thing you'll notice is that there's no salt in this marinade. I've never done a chicken marinade without salt, but I followed Brandi's advice and gave it a shot. It came out juicy and delicious! My recipe is just very slightly adapted from the one on Aunt Bee's Recipes; the one major change is that I replaced half of the oil with plain yogurt. I absolutely love the way that tangy yogurt works to tenderize chicken, so I pretty much always use it when I'm marinating.

Ingredients

1/2 cup plain yogurt
1/2 cup olive oil
1/4 cup lemon juice
3 cloves garlic, chopped
2 Tablespoons dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
freshly-ground black pepper
fresh parsley and chives, chopped (optional)
additional 1/2 lemon

Combine ingredients (except fresh parsley and chives and the 1/2 lemon) in a large, Ziploc-style freezer bag. Add your meat—I used skinless, boneless chicken thighs—and place bag in a large bowl in the refrigerator. Marinate at least a few hours or overnight.

Grill your meat; I like to grill a 1/2 lemon alongside the meat. Once your meat is cooked, squeeze the fresh juice over everything and season to taste with salt. Sprinkle chopped fresh parsley and chives over the top. Dig in and enjoy!