I love chicken legs. They’re always cheaply priced at the store, there’s a bazillion ways to flavor and cook them, and it seems almost everyone loves them! Fried, baked, grilled, marinated. Yum.
We call this recipe our Mediterranean Chicken, but to tell the truth I have no idea exactly how ‘Mediterranean’ it really is. The difference in this dish is that we marinate the chicken legs in yogurt for a few hours before cooking – have you ever tried that before? There’s something about yogurt that completely changes the texture and feel of a meat when you use it as a marinade. If you’ve never tried it before, give it a go! It is a great way to get incredibly moist meat – just be careful not to over-marinate or the flavor gets a little off.
1 package Chicken Legs
1 cup Greek Yogurt
1 TBSP Paprika
2 TBSP Extra Virgin Olive Oil
1 tsp Kosher Salt
1. In a large bowl, stir together yogurt, paprika, olive oil, and salt. Add the chicken legs to the bowl and turn to coat each leg evenly with the mixture.
2. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 8 hours.
3. Bake at 400 degrees for 45-60 minutes or until the skin is crispy and meat is cooked through.