Mediterranean-Style Chicken Lollipops

Name: Mediterranean-Style Chicken Lollipops
Total time: 240 min
Ingredients: 160g plain Greek yogurt; 120ml olive oil; 1 lemon, zested and juiced; 2 Tbsp Greek seasoning; 1 Tbsp minced fresh garlic; 1 tsp salt, or to taste; 1/2 tsp freshly ground black pepper, or to taste; 8 bone-in, skin-on chicken legs; fresh parsley, cherry tomatoes, and Kalamata olives for garnish (optional)

Elevate your chicken game with these succulent Mediterranean-style chicken lollipops. Marinated in a blend of Greek yogurt, zesty lemon, garlic, and fragrant Greek seasoning, these flavorful chicken pops are perfect as an appetizer or a main dish.

240 min

easy

457kcal

calories

24g

carbohydrates

84mg

cholesterol

34g

fat

fiber

22g

protein

saturated fat

990mg

sodium

10g

sugar

unsaturated fat

Appetizer Dinner Entree Mediterranean

Ingredients

160g plain Greek yogurt

120ml olive oil

1 lemon, zested and juiced

2 Tbsp Greek seasoning

1 Tbsp minced fresh garlic

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

8 bone-in, skin-on chicken legs

fresh parsley, cherry tomatoes, and Kalamata olives for garnish (optional)

Directions

Step 1

In a large resealable bag, combine Greek yogurt, olive oil, lemon zest and juice, Greek seasoning, and garlic. Season with salt and pepper to taste. Gently massage the marinade into the chicken inside the bag to ensure it's well coated.

Step 2

Prepare the chicken legs by holding the bony tip with one hand and running a knife around the bone just below the meaty part. Use kitchen shears to sever the tendon if necessary and remove any exposed tendon.

Step 3

With the knife, push the meat down toward the meaty joint, being careful to avoid the slender secondary bone. Cut away as much as possible of the secondary bone.

Step 4

Push the meat down toward the meaty joint, forming a little ball. Remove skin and cartilage from the bony tip and trim any excess tissue.

Step 5

Place the chicken lollipops inside the bag with the marinade, seal the bag, and ensure as little air as possible is inside. Gently massage the chicken pops and marinade until well coated. Marinate in the refrigerator for at least 3 hours, or up to 12 hours.

Step 6

Preheat the oven to 200°C, and line a baking pan with foil.

Step 7

Remove the chicken pops from the marinade. Reform the meaty ball and wrap the bony ends with a small piece of foil. Place them on the prepared pan in a single layer.

Step 8

Bake in the preheated oven for 25 minutes.

Step 9

Turn on the broiler and set a rack 15cm from the heat source.

Step 10

Broil until brown, 3 to 5 minutes per side. An instant-read thermometer inserted near the center should read 74°C.

Step 11

Cool in the pan for 2 to 3 minutes, then transfer to a serving plate. Garnish with parsley sprigs, cherry tomatoes, and Kalamata olives, if desired.