Chicken Pieces with Yoghurt Dip
chicken pieces with yoghurt dip

Chicken Pieces with Yoghurt Dip

Total time: 50 minutes
Servings: 6
chicken pieces with yoghurt dip

🇪🇸 En español: Trozos de pollo con salsa de yogur

This really easy to make chicken pieces with yoghurt dip recipe from Jamie Oliver makes a great tapas dish for the kids to enjoy.

You can use a shop-bought yoghurt dip but if you have time, try the included recipe, it goes perfectly with the chicken.

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chicken pieces with yoghurt dip

Chicken Pieces with Yoghurt Dip

A great tapas dish for the kids to enjoy
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Course: Starter, Tapas
Cuisine: 🇬🇧 British
Keyword: chicken, yoghurt
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 143kcal
Author: Jamie Oliver


  • 2 free-range skinless chicken breasts
  • 1 x Minty yoghurt dip recipe
  • olive oil
  • 1 lemon
  • 2-3 thick slices of bread roughly 120g
  • 1 teaspoon sweet smoked paprika
  • sea salt
  • freshly ground black pepper

For the Yoghurt Dip

  • 4 sprigs fresh mint
  • 1 lemon
  • ¼ clove garlic
  • 200 g natural yoghurt
  • Sea salt
  • Freshly ground black pepper


  • Add ½ x Minty yoghurt dip recipe to a mixing bowl, and place the remaining half in a small bowl in the fridge covered with clingfilm.
  • On a chopping board, carefully cut the chicken lengthways into 2cm strips, then add to the bowl of dip.
  • Wash your hands, the board and the knife, then mix everything together with a spoon, making sure the chicken is well coated in the dip.
  • Cover with clingfilm and place in the fridge for around 30 minutes to marinate. Meanwhile…
  • Preheat the oven to 190°C/375°F/gas 5.
  • Lightly grease a baking tray with olive oil, then put aside.
  • Using a microplane, finely zest the lemon onto a clean chopping board.
  • Tear the bread into rough chunks, add to a food processor and whiz until fine.
  • Put the breadcrumbs into a mixing bowl, then add the lemon zest, paprika and a tiny pinch of salt and pepper and mix well.
  • Tip the breadcrumbs out onto a large plate.
  • Remove the chicken from the fridge then, one by-one, dip and turn each piece of chicken in the breadcrumbs to coat.
  • Place onto the greased baking tray, leaving a small gap between each piece, then wash your hands.
  • Drizzle with 1 tablespoon of olive oil.
  • Use oven gloves to place in the hot oven and bake for 20 to 25 minutes, or until golden and cooked through.
  • Serve the chicken strips on a serving plate with the small bowl of Minty yoghurt dip from the fridge (do not use any of the excess dip from the bowl of raw chicken) and a fresh tomato salad.

For the Yoghurt Dip

  • Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
  • Use a Microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
  • Cut the lemon in half.
  • Squeeze the juice into a bowl, using your fingers to catch any pips.
  • Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
  • Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
  • Have a taste and add a squeeze more lemon juice, if you think it needs it.
  • Transfer to a serving bowl, and serve with a platter of veggies for dipping.


Calories: 143kcal | Carbohydrates: 10g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Fiber: 2g | Sugar: 3g

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