Chicken Ginger Poached in Yogurt

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	12 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the ginger and garlic, then finely dice them. Puree with the yogurt.
Season the yogurt mixture with a pinch of salt, black pepper, and chilli flakes.
Place the chicken breasts in a freezer bag, pour in the marinade, seal the bag, and mix well. Refrigerate for 8-12 hours.
Remove the chicken from the refrigerator. Place each chicken breast on a piece of aluminum foil. Season with salt and pepper, and add a bit of the marinade if desired.
Fold the aluminum foil tightly to enclose each chicken breast. Place the parcels on a baking tray.
Preheat the oven to 200°C (392°F). Cook the parcels for 30-40 minutes until the chicken reaches 74°C (165°F) at the thickest point.
Carefully open the foil parcels and slice the chicken.
Serve with lemon wedges.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.