“I wouldn’t feed white meat to my dog!” A local chef said this to me a while back when we were talking chicken, and I couldn’t agree more. Even fried, dark meat reigns supreme! However, in the spirit of open-mindedness, and the fact that my wife enjoys an occasional chicken breast, I gave this yogurt marinated chicken a try, and it was actually pretty tender and moist.



In a large bowl, stir together 1/3 cup of whole milk yogurt, five minced garlic cloves, the zest from a lemon, a small handful of cilantro, a splash of olive oil, 4 teaspoons of dried oregano or za’atar, and salt and pepper. Mix in 2 pounds of chicken breasts or tenders, cover with saran and then put in the fridge for at least a few hours -- overnight is even better.

Remove the chicken from the fridge and then broil or grill making sure not to overcook and dry it out. To serve, top with a big squeeze of lemon juice and a sprinkle of dried herbs.

In case you wondering, chicken thighs work really well too.