Ingredients
1
container (6 oz) Liberté® Méditerranée lemon yogurt
1/4
cup extra-virgin olive oil
2
tablespoons lemon juice
2
cloves garlic, finely chopped
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
1
teaspoon salt
1/4
teaspoon pepper
24
chicken wing drummettes (about 2 lb)
1/4
cup sour cream
1/4
cup chopped cucumber
2
tablespoons chopped red onion
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
1/4
teaspoon salt
1
teaspoon lemon juice
Preparation
In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.
