Marinating chicken using marinade of raw chicken is very, very unhealthy and poses a salmonella poisoning risk. Never use reserved marinade from raw chicken to flavor cooked chicken.
It was quite tasty. We put 1/4 cup of the marinade aside to baste with, so that way we didn't have to baste with the same sauce we marinated with. It was a nice main course for a great Greek Dinner!!
Since I was unable to broil I put the chicken with all the marinade in an oven bag. It was very tender and flavorful. I also used less feta during the cooking time and put more of the fresh on top. Although cooking it my way it did not brown as it would under the broiler so if you go my way serve with tomato-rice pilaf and bright green broccoli!
I think this was the tastiest chicken I have made. As for using the marinade to baste the chicken halfway through cooking, it is actually not a problem since any bacteria would be be cooked after seven more minutes under a broiler!
I agree with Becky, the broiler would be cooking the reserved sauce. To be sure, just heat the marinade and bring it to a boil, then you can use it without any worries.
Not that good... sorry.
Oh my gosh was this good. My boyfriend normally doesnt like foods that arent fried and spicy but we gobbled this up. I will say, i used chicken breasts that were too thick so A) the smoke caused from broiling so long caused my smoke detecter to go off several times and B) I had to take it out and finish it off by baking. It was still delicious! I plan on trying it with the thinner breasts or pounding them out next time. Great recipe!
My whole family loves this chicken, ages 3,7,12,14, and me and DH. I also froze some in the marinade. After thawing, though, you may have to add a little extra yogurt to reconstitute. Make extra and serve the next night on a greek salad!