2:11
Yogurt Marinated Chicken
Preparation time: 30 min
Oven time: 35 min
Servings Approx. 30–40 portions
Greek Yogurt Marinated Chicken with Pearl Couscous and Tzatziki
Bring the fresh flavors of the Mediterranean to your foodservice offering with this Greek Yogurt Marinated Chicken. Tender, juicy chicken is paired with roasted vegetables, flavorful pearl couscous, and a refreshing tzatziki sauce, then finished with crumbled feta and fresh oregano. Prepared in the Fri-Jado Rotisserie, this recipe delivers a balanced and appealing meal that’s perfect for grab-and-go, catering, or hot food-to-go concepts.
Ingredients
Chicken
- 7 kg boneless, skinless chicken thighs
- 1.5 kg Greek yogurt
- 150 ml olive oil
- 150 ml lemon juice
- 5 cloves garlic, finely chopped
- 4 tbsp paprika powder
- 1 bunch oregano, finely chopped
- Black pepper to taste
- Salt to taste
Pearl Couscous
- 2.5 kg pearl couscous
- 4 L chicken stock
- 150 ml olive oil
- 1 bunch green asparagus
- 2 zucchinis
- 1 eggplant
- 4 red onions
- 3 red bell peppers
- Black pepper to taste
- Salt to taste
Tzatziki
- 2.5 kg Greek yogurt
- 6 cucumbers
- 6 cloves garlic, finely chopped
- 100 ml olive oil
- 1 bunch chervil, finely chopped
- Black pepper to taste
- Salt to taste
Garnish
- Crumbled feta cheese
- Fresh oregano
Instructions
Chicken
Prepare the Marinade
In a large bowl, combine:
- Greek yogurt
- Lemon juice
- Olive oil
- Paprika powder
- Finely chopped garlic
- Oregano
- Salt and pepper
Mix thoroughly until a smooth, uniform marinade is formed.
Prepare the Chicken
Trim the chicken thighs, removing excess fat and any uneven pieces. Cut the chicken into bite-sized pieces to ensure even cooking and easy portioning.
Coat the chicken thoroughly with the marinade, making sure all pieces are evenly covered.
Cover and refrigerate for at least 4 hours. For a more intense flavor, marinate overnight.
Cook the Chicken
Spread the marinated chicken evenly over trays or baskets.
Fri-Jado Rotisserie Settings
- Temperature: 185°C
- Cooking time: 35 minutes
Check that the chicken is fully cooked before serving. Core temperature should reach 82°C.
Couscous with veggies
Prepare the Vegetables
Cut the following vegetables into small, evenly sized pieces:
- Green asparagus
- Zucchini
- Eggplant
- Red onion
- Red bell pepper
Toss the vegetables with olive oil, salt, and pepper.
Roast the Vegetables
Place the vegetables in the rotisserie Insert Basket.
Fri-Jado Rotisserie Settings
- Temperature: 185°C
- Cooking time: 35 minutes
Roast until the vegetables are tender and lightly caramelized.
Prepare the Pearl Couscous
Bring the chicken stock to a boil.
Cook the pearl couscous in the stock according to the package instructions. Cooking the couscous in stock adds extra flavor.
Drain if necessary, then combine the couscous with the roasted vegetables.
Finish with a drizzle of olive oil and season to taste with salt and pepper.
Tzatziki
Prepare the Cucumbers
Coarsely grate the cucumbers.
Sprinkle with salt and let stand for approximately 30 minutes to draw out excess moisture.
Squeeze or drain away the released liquid.
Mix the Tzatziki
In a large bowl, combine:
- Greek yogurt
- Drained cucumber
- Finely chopped garlic
- Olive oil
- Finely chopped chervil
- Black pepper
- Salt
Mix thoroughly until smooth, fresh, and creamy.
Keep refrigerated until ready to serve.
Presentation
Divide the pearl couscous among heat-resistant serving containers.
Top with the grilled chicken.
Garnish with:
- Crumbled feta cheese
- Fresh oregano
Important: Tzatziki is a cold sauce and is not suitable for hot holding. Always serve chilled for the best results.
Enjoy!
