Juiciest 6 Ingredient Chicken
on Jan 03, 2023, Updated Aug 19, 2023
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This is the juiciest 6 ingredient chicken. In Bulgaria, we are known for cooking and baking with yogurt. Plain yogurt makes for the perfect marinade and also makes so many of our baked goods incredibly delicious, fluffy, and moist. Yogurt has a very long history in our country.
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Many Bulgarians claim yogurt was accidentally discovered in Bulgaria thousands of years ago when nomadic tribes roamed the land. In Bulgaria, yogurt is everywhere. You’ll find it on falafel wraps, slathered on moussaka, and lined up in supermarket refrigerators. It is a key ingredient in traditional Bulgarian dishes such as “Tarator,” a cold soup made of yogurt, water, cucumber, and dill; and “Snezhanka,” a salad consisting of yoghurt, cucumbers, garlic and dill. People sip yoghurt drinks in the streets and we dip fried zucchini slices into yogurt dips too. We love yogurt with sweet bread, in soups, stews, and so many other recipes as well.
There is a type of bacterium that can only be found in Bulgarian Yogurt. Our particular yogurt is a combination of bacteria that characterizes the thickness, acidity, taste and aroma of the yogurt and it’s more tangy. Bulgarian yogurt has a very specific way in which it is prepared using a combination of the two strains: Lactobacillus Bulgaricus and Streptococcus Thermophilus. This specific bacterium, which causes milk to naturally turn into yogurt, was known to be discovered by a Bulgarian scientist. It was named after our country so as you can see, we are very passionate about cooking with it, so I hope you love it too.
Juiciest 6 Ingredient Chicken
- 8 bone-in, skin-on chicken thighs, (any cut of chicken works)
- ¼ cup olive oil
- ⅓ cup plain yogurt , (Bulgarian, Balkan-style, or Greek)
- 2 big pinches of salt
- pepper to taste
- paprika to taste
- 1 tablespoon Italian seasoning , (or dry oregano)
- ¼ cup water , (or chicken broth)
- Add the chicken to a bowl with the oil, yogurt, salt, pepper, paprika, and Italian seasoning. Massage well. Let the chicken sit and marinate in the fridge for at least 1 hour or up to overnight. (You can bake it right away but it will be so much more tender if you let it marinate.)
- Preheat the oven to 400F. Remove from the fridge and transfer the chicken and juices to an oven-safe baking dish.
- Push the chicken to the side with a spoon and add some water or broth and move the chicken around so that the juices are distributed evenly.
- Bake uncovered for 45 minutes to 1 hour, depending on the size of the thighs, or until the juices run clear and a meat thermometer measures at least 165F. To crisp up the skin further you can broil the chicken on top for 1 to 2 minutes but keep a very close eye on it. Enjoy on salad, mashed potatoes, on wraps, with rice, or with any side you like.