Middle Eastern Yogurt Chicken

Ingredients

• 1 pinch pepper black freshly ground
• 1 pinch cayenne pepper to taste
• 1  green onion sliced
• 1.5 teaspoons ground cumin 
• 1 tablespoon olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 0.5 teaspoon paprika 
• 1 cup yogurt plain
• 1 teaspoon salt 
• 6  chicken breast halves boneless skinless
• 1 tablespoon citrus champagne vinegar 
• 1 sprig spearmint chopped
• 1 sprig spearmint chopped

Equipment

• bowl
• oven
• whisk
• plastic wrap
• baking pan
• kitchen thermometer

Directions

1. Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl.
2. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
3. Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
4. Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
5. Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Garnish with spearmint before serving.