These chicken pops are great as a starter or main course. You can adjust the portion size to suit the occasion, making them a flexible option for different meals. Greek yoghurt is known to be a healthier alternative to other marinades that may contain more fat or additives. It’s a great way to enjoy a creamy texture and rich flavour without the guilt.
Ingredients:
- 2/3 cup plain Greek yoghurt
- 1/2 cup olive oil
- 1 lemon, zest and juice
- 2 tablespoons Greek herbs
- 1 tablespoon chopped fresh garlic
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 8 chicken legs with skin and bones
- Fresh parsley, cherry tomatoes and Kalamata olives to garnish (optional)
Method of preparation:
In a large resealable bag, combine the Greek yoghurt, olive oil, lemon zest and juice, Greek spices and garlic. Season to taste with salt and pepper.
Prepare the chicken legs by holding the bone in one hand and running a knife around the bone, just below the flesh, cutting all the way to the bone. If necessary, use kitchen scissors to cut the tendon and remove any exposed tendon. Press the meat down towards the joint, forming a small ball. Remove the skin and cartilage from the tip of the bone and remove any excess tissue with a knife or kitchen scissors.
Place the chicken in the bag with the marinade. Close the bag, removing as much air as possible, and squeeze gently until the chicken pops are well coated. Marinate in the fridge for at least 3 hours or up to 12 hours.
Preheat the oven to 200C (400F) and line a baking tray with foil.
Remove the chicken pops from the marinade, shape into a meatball and wrap the bony ends in a small piece of foil. Place in a single layer on the prepared tray.
Bake for 25 minutes, then turn on the broiler and place a rack 6 inches from the heat source. Cook until brown, 3 to 5 minutes per side. Make sure an instant-read thermometer inserted near the centre registers 165 degrees.
Leave to cool in the pan for 2 to 3 minutes, then transfer to a serving platter. Garnish with parsley sprigs, cherry tomatoes and Kalamata olives if desired.
