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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.
Prep Time15 minutes
Cook Time14 minutes
Resting12 hours
Total Time12 hours 29 minutes
Course: Main Course
Cuisine: American
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