Yogurt Marinated Chicken
A comforting, flavorful dish that wraps your family in warmth with tender chicken marinated in a tangy yogurt mixture and spices, perfect for quick dinners or festive meals.
Ingredients
Chicken and Marinade Base
- 2 pounds boneless skinless chicken thighs or breasts Thighs stay juicier, breasts are leaner.
- 1 cup plain Greek yogurt Tangy base that tenderizes and forms a creamy coating.
- 3 cloves garlic, minced Brings savory depth.
- 2 tablespoons olive oil Helps the surface brown.
- 1 lemon zest and juice of Bright acidity cuts through richness.
- 1 teaspoon ground cumin Warm, earthy backbone.
- 1 teaspoon smoked paprika Adds sweet smokiness.
- 1/2 teaspoon ground coriander Floral, citrusy undertone.
- 1/2 teaspoon chili flakes Optional for gentle heat.
- 1 teaspoon kosher salt Adjust to taste.
- 1/2 teaspoon freshly ground black pepper Adjust to taste.
- Fresh herbs for garnish: cilantro, parsley, or dill Adds freshness at the end.
Instructions
Preparation
- Make the marinade: In a bowl, whisk together yogurt, minced garlic, olive oil, lemon zest and juice, cumin, smoked paprika, coriander, chili flakes (if using), salt, and pepper.
- Pat chicken dry, then add pieces to the bowl and massage the marinade into every crevice.
- Cover and refrigerate for at least 30 minutes, ideally for 4–8 hours or overnight for extra tenderness.
Cooking Method
- Choose your cooking method:
- Oven: Preheat to 425°F (220°C). Place chicken on a lined baking sheet and roast for 15–20 minutes for thighs, 18–25 for breasts, until internal temperature reaches 165°F (74°C).
- Grill: Preheat grill to medium-high and cook 4–6 minutes per side until caramelized and cooked through.
- Air-fryer: Cook at 380°F (195°C) for 10–15 minutes, flipping halfway for a crisp exterior.
- Let the chicken rest for 5 minutes so juices redistribute. Sprinkle fresh herbs and a squeeze of lemon before serving.
Notes
For a cozy night in, serve over fluffy basmati rice with a side of roasted carrots and cooling cucumber raita. Leftovers can be stored for up to 4 days and freeze well for up to 3 months.