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3 Well-Marinated Recipes

Chef Denisse Oller features ways to marinate fish, chicken and pork

Caribbean-style chicken with yogurt sauce

Yields 4

INGREDIENTS

  • 1½ pounds skinless, boneless chicken breast
  • 16 ounces natural 2% Greek yogurt
  • 2 garlic cloves, crushed
  • 2 tablespoons Jamaican jerk seasoning
  • ¼ teaspoon cumin
  • ¼ teaspoon ginger
  • 1 teaspoon paprika
  • 2 teaspoons grated lemon rind
  • Salt and pepper to taste  
  • ½ cup fresh dill, chopped

See also: Recipes from Hispanic cooking expert Denisse Oller.

DIRECTIONS

  1. Preheat oven to 375ºF.
  2. Pat dry chicken breast and pound flat. Add salt and pepper to taste.
  3. In an ovenproof pan, mix all the ingredients with the yogurt. Add the chicken, making sure it is covered by the mixture. Seal with plastic and refrigerate for 1–4 hours.
  4. Remove pan from refrigerator, unwrap and place in oven.
  5. Bake for 35–40 minutes or until chicken is completely cooked. Garnish with dill.

Next: Roasted pork tenderloin in red sauce. >>

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