Yogurt Marinated Chicken
This Yogurt Marinated Chicken recipe combines the tenderness of chicken with the tangy flavors of yogurt and spices, making it a comforting and flavorful dish perfect for family dinners or festive occasions.
Ingredients
For the Marinade
- 1.5 cups plain Greek yogurt acts as the tenderizing base and creates a silky coating
- 3 cloves garlic, minced aromatic and warming
- 1 tablespoon lemon zest brightens and balances richness
- 2 tablespoons lemon juice adds tang
- 2 teaspoons ground cumin provides earthy depth
- 1 teaspoon smoked paprika for a gentle smokiness and color
- 1 teaspoon kosher salt (adjust to taste) brings flavors forward
- 0.5 teaspoon black pepper adds mild heat
- 2 tablespoons olive oil helps with browning when roasting or grilling
- 0.5 teaspoon cayenne (optional) for a spicy kick
- chopped fresh cilantro or parsley (optional) for finishing
For the Chicken
- 2 pounds boneless, skinless chicken thighs or breasts thighs stay juicier; breasts are leaner
Instructions
Preparation
- In a large bowl, combine Greek yogurt, minced garlic, lemon zest and juice, cumin, smoked paprika, salt, pepper, and olive oil.
- Toss the chicken pieces into the yogurt mixture, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
Cooking
- Preheat your oven to 425°F (220°C) if roasting, or preheat the grill to medium-high.
- Remove excess marinade from the chicken, leaving a thin coating. Roast on a parchment-lined sheet pan for 15–20 minutes or grill for 5–7 minutes per side.
- Let the chicken rest for 5 minutes before slicing. Sprinkle with fresh herbs and a final squeeze of lemon.
Notes
To achieve a smoky, charred edge, finish the chicken under a hot broiler for 1–2 minutes. For a tropical spin, add shredded coconut and curry powder. Make it dairy-free by using coconut yogurt.