Day 6 of 28…Seasonal Favorites…Greek Herb Chicken and Sauce Recipe

Greek Herb Chicken and Sauce Recipe…I baked this at 350′ for about 45 mins and I had thighs with bones and skin so used them…makes ALOT of sauce so I saved it for and will add a little milk for salad dressing


  • 1 packet Greek Herb Beer Marinade Mix™ , reserve 2 tsp. (
  • ½ cup beer
  • 12-14 boneless, skinless chicken thighs
  • 1 medium cucumber, peeled, seeded and finely chopped
  • ½ cup plain Greek yogurt
  • ½ cup sour cream
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil

Remove 2 tsp. dry mix from marinade packet. Combine remaining mix with beer in a large resealable plastic bag. Seal and shake vigorously. Add chicken thighs, turning to coat. Refrigerate 30 minutes or more. In the meantime, combine cucumber, yogurt, sour cream, parsley, lemon juice and reserved dry marinade mix. Cover and refrigerate until serving time. 

Remove meat from bag, discarding leftover marinade. In large skillet, heat oil and add chicken, cook 10-12 minutes, or until no longer pink in the middle, turning once. Remove and top chicken with yogurt sauce. Makes about 6 servings. 



Our next groceries…

  • 12 oz. root beer
  • 3 Tbsp. melted butter
  • 4 oz. cream cheese, cut into small cubes
  • 1 cup fresh or frozen blackberries
  • 12 large eggs
  • 1 cup milk
  • 1 cup half & half
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