INGREDIENTS
3 tbs Greek yogurt
3 cloves garlic, minced
1 tbs extra virgin olive oil
1 tbs white wine vinegar
1 medium lemon, juiced
1 tbs dried oregano
2 tsp salt
1 tsp paprika
1/2 tsp black pepper
2 lbs chicken thighs, boneless + skinless
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1. In a small bowl, whisk together all the ingredients except for the chicken.
2. Place the chicken in a large ziplock bag and pour the marinade over it. Toss the chicken in the marinade until it is well coated. Refrigerate the bag for at least 2 hours, or overnight if desired. I recommend marinating it for 5 hours.
3. Preheat the oven to 350°F.
4. Line a 9x5” loaf pan with parchment paper. This step is important.
5. Arrange the chicken in the loaf pan and press it down at the end to ensure it is compact.
6. Bake the chicken in the preheated oven for 1 hour or until the internal temperature reaches 160°F.
7. Remove the pan from the oven and let it rest for ten minutes before serving.
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