Loaf Pan Chicken Souvlaki

Loaf Pan Chicken Souvlaki

Ingredients

Serves 4

2 lbs (900 gr) boneless, skinless chicken thighs

Juice of 2 lemons

2 garlic cloves, minced

2 tablespoons olive oil

2 tablespoons Greek yogurt

1 tablespoon red wine vinegar

1 tablespoon dried oregano

1 teaspoon sweet paprika

½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon ground black pepper

Directions

In a bowl, mix all the ingredients except for the chicken until fully combined. Place the chicken thighs in a large bowl or sealable container and pour the marinade over them. Cover (or seal) and let marinate in the refrigerator for at least 3 hours (or overnight for the fullest flavor).

When ready to cook, preheat the oven to 425°F (220°C) and place a rack in the middle. Pack the marinated chicken tightly into a bread loaf pan (I used an 8.5x4.5x2.5-inch pan).

Cook in the preheated oven for about 45 to 50 minutes, or until cooked through. When cooked, remove from the oven and carefully tilt the pan over a bowl or container to drain the excess juices. Repeat a couple of times to remove as much excess liquid as possible.

Flip the chicken onto a cutting board and cut it into thin slices or strips. Serve however you like.