These Stuffed Chicken thighs are easy to make and delicious. They are also healthy made with yogurt and grilled.
I love going on Pinterest and getting ideas for recipes. There was a picture of Greek chicken that was made by dipping chicken in herb-flavored yogurt and then grilling it. I always have plain yogurt in the house. We have it frequently for breakfast, and I love to make yogurt salad and yogurt soup out of it.
Coincidentally, I had made a batch of Fresh Basil and Pine Nut Pesto that I needed to use up. I thought that Italian pesto with a yogurt marinade would be quite tasty, and good for you. I was right, the chicken was delicious. We had it with steak cut potatoes and a salad. Very nice.
Fresh Ingredients Make this Sing
Pesto is very easy to make in a food processor. If you have pine nuts leftover, you can store them in the refrigerator so they do not go rancid. The closest replacement for pine nuts would be cashews, but not very much unless you want your pesto to taste like cashews. If you have a nut allergy, all is not lost, just omit the pine nuts.
I would suggest using regular plain yogurt for this. Greek yogurt could be a little too thick. Please note that not all Greek yogurts are what they say they are. Greek-style yogurt is thick because more whey is drained while in production. If your Greek-style yogurt has more than milk and naturally occurring bacilli, then it’s not Greek-style at all – it’s yogurt with added ingredients like gelatin or other thickeners and that could affect the way the chicken comes out. My favorite yogurt is from Moutain High and contains nothing but milk and bacilli.
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- 6 Chicken thighs, 6 tablespoons Basil Pine Nut PestoPeel back the skin on each thigh. Do not remove the skin completely. Put a generous portion of pesto on the chicken flesh, and cover it with the skin.
- 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon poultry seasoning, 1 teaspoon paprika, 1 cup plain yogurtPut the remaining ingredients, except for the breadcrumbs, in a bowl, and mix them together.
- Dip each thigh into the mixture
- 1 cup Panko Bread CrumbsLiberally sprinkle the crumbs on.
- Cover a sheet pan with foil, then set a cake rack on the foil. Put the thighs on the rack.
- Roast in a 375 preheated oven until the thighs reach 180 on an instant-read thermometer, about 45 minutes.
If you would like a lighter version of this recipe for the Air Fryer, I was able to redo this recipe so you can have it even on a hot summer day. Enjoy Air Fryer Chicken Thighs.