El Pico Crianza
The nose has ripe black fruit with spicy, balsamic floral notes. The palate provides balanced, intense and elegant tannins with a pleasant aftertaste. The Perfect Pair with
4 lbs skinless boneless chicken thighs pounded to 1/4" thickness (about 15 thighs)
Salt and pepper to taste
2 cups Greek Yogurt
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 T cumin
1 T garlic powder
1 T coriander
1 T Paprika
1 t cayenne papper
1 1/2 medium onions cut in half
After pounding your chicken thighs salt and pepper to taste and set aside. In a glass bowl mix together the remaining ingredients. Mix thighs into mixture and marinate in refrigerator for 1-8 hours.
Cut onion in half and place, cut side down so it is stable, on top of pan lined with parchment paper. Stick a skewer in the middle of each onion half.
Pile chicken over onion halves piercing through the center with skewer. Place around 5 thighs on each onion.
Bake at 400 degrees for 1 1/2 hours until done. Let cool slightly and then use a sharp knife to cut each of the chicken "balls" into thin slices, gyro style.
Serve with tzaziki sauce (I use pre-made), baked potato and Greek Salad.