Yogurt Chicken
Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt-based marinade that’s brimming with earthy spices, and a fresh lemon-herb flavor.
Servings: 7
Equipment
- 1 Large bowl
- 1 Baking sheet
- 1 Mixing bowl
Ingredients
- 2/3 cup Greek yogurt
- 2 Tbsp Olive oil
- 2 Tbsp Lemon juice
- 1 Tbsp Lemon zest
- 1 Clove Garlic, minced
- 1 Tbsp Ginger, fresh and minced
- 1 tsp Cumin
- 1 tsp Coriander, ground
- 1 tsp Paprika
- 1/4 tsp Cayenne
- 1/4 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Black pepper, ground
- 1/4 cup Cilantro, fresh and chopped
- 2-1/4 lbs Chicken thighs, boneless and skinless
Instructions
- In a mixing bowl, whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne, cinnamon, salt, pepper, and cilantro.2/3 cup Greek yogurt, 2 Tbsp Olive oil, 2 Tbsp Lemon juice, 1 Tbsp Lemon zest, 1 Clove Garlic, minced, 1 Tbsp Ginger, fresh and minced, 1 tsp Cumin, 1 tsp Coriander, ground, 1 tsp Paprika, 1/4 tsp Cayenne, 1/4 tsp Cinnamon, 1 tsp Salt, 1 tsp Black pepper, ground
- In a large bowl with a cover, pour the yogurt marinade over the chicken.2-1/4 lbs Chicken thighs, boneless and skinless
- Rub the marinade evenly over the chicken.
- Let the marinade and chicken rest in the fridge overnight.
- Heat the oven to 425 degrees.
- Bake the chicken for 7 minutes per side.
- Sprinkle cilantro over the cooked chicken.1/4 cup Cilantro, fresh and chopped