Spicy Yogurt Chicken Bites

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Marinade

02 - 3/4 cup plain Greek yogurt

03 - 2 tablespoons lemon juice

04 - 2 tablespoons olive oil

05 - 3 garlic cloves, minced

06 - 1 1/2 teaspoons smoked paprika

07 - 1 teaspoon ground cumin

08 - 1 teaspoon chili powder

09 - 1/2 teaspoon cayenne pepper

10 - 1 teaspoon salt

11 - 1/2 teaspoon black pepper

→ Coating

12 - 1 cup panko breadcrumbs (use gluten-free if needed)

13 - 2 tablespoons sesame seeds (optional)

14 - Cooking spray or additional olive oil, for baking

# Directions:

01 - In a large bowl, combine Greek yogurt, lemon juice, olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper. Stir thoroughly to blend.

02 - Add chicken pieces to the marinade, coating evenly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.

03 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

04 - In a shallow dish, mix panko breadcrumbs with sesame seeds if using.

05 - Remove chicken from marinade allowing excess to drip off. Dredge each piece in breadcrumb mixture, pressing lightly to adhere.

06 - Place coated chicken bites evenly on the prepared baking sheet. Lightly spray or drizzle with olive oil.

07 - Bake for 18 to 20 minutes, flipping halfway through, until golden, crispy, and internal temperature reaches 165°F.

08 - Serve hot, paired with preferred dipping sauces.

# Expert Advice:

01 -

The yogurt marinade works in just one hour, so you can make them on a whim without sacrificing flavor.
Theyre baked, not fried, which means less mess and guilt-free crunch.
One batch disappears so fast youll wish you doubled it.

02 -

Dont skip the light oil spray before baking; it's the difference between pale and golden.
If your chicken pieces vary in size, the smaller ones will finish first, so check them early to avoid drying out.

03 -