Greek-Style Chicken Pops Recipe – Step By Step Guide:- You can serve chicken legs in a different way with these baked Greek-style chicken pops.
Greek-Style Chicken Pops Recipe – Step By Step Guide
You can eat these tasty chicken “lollipops” as an appetizer or as a main dish. They are marinated in Greek yogurt, lemon, garlic, and Greek spice. Let two pops go with each main dish.
Instructions
In a big bag that can be closed again and again, mix Greek yogurt, olive oil, lemon zest and juice, Greek seasoning, and garlic. Add pepper and salt (see Note). To mix the things inside the bag, gently squeeze them.
Hold the boney end of each chicken leg in one hand and trim the meat just below the bone with a knife. Cut all the way to the bone. If you need to, cut the tendon with kitchen shears and pull off any exposed muscle.
Push the meat down toward the fatty joint with the knife, being careful not to cut through the thin secondary bone. Take out as much of the second bone as you can.
Once more, push the meat down toward the fleshy joint so that it forms a ball. On the bony tip, cut away the skin and cartilage. Use a knife or cooking shears to cut away any tissue.
Put the chicken pops in the bag with the sauce. Close the bag up so that there isn’t any extra air inside. Slowly squeeze the chicken pops and the sauce together until the pops are fully covered. Put it in the fridge for at least three hours and up to twelve hours to marinate.
Set the oven to 400 degrees F (200 degrees C) and put paper in a baking pan.
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Take the chicken pops out of the sauce. Shape the fleshy ball back into a ball and cover the ends with a small piece of foil (see Note). Put them on the pan in a single layer.
Put it in an oven that is already hot for 25 minutes. Set a rack 6 inches away from the heat source and turn on the grill.
Three to five minutes on each side until brown. If you put a quick read thermometer near the middle, it should show 165 degrees F (74 degrees C).
Let it cool for two to three minutes in the pan, then move it to a plate to serve. If you want, you can add cherry tomatoes, Kalamata olives, and parsley stems as a garnish.
Nutrition
- Total Fat 34g
- Saturated Fat 5g
- Cholesterol 84mg
- Sodium 990mg
- Total Carbohydrate 24g
- Dietary Fiber 6g
- Total Sugars 10g
- Protein 22g
- Vitamin C 108mg
- Calcium 109mg
- Iron 2mg
- Potassium 562mg
