– **Title**: Yogurt Marinated Chicken Thighs
– **Ingredients**:
– 4 chicken thighs (bone-in, skin-on)
– 1 cup plain yogurt (preferably Greek)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 4 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro or parsley for garnishing (optional)
– **Instructions**:
1. In a large mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated on all sides. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for the best flavor.
3. Preheat your oven to 400°F (200°C). If you prefer grilling, you can prepare your grill at this point as well.
4. Remove the chicken thighs from the marinade, shaking off any excess but allowing some of the marinade to remain on the chicken.
5. For oven-baking: Place the chicken thighs skin-side up on a baking sheet lined with foil or parchment paper. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
6. For grilling: Place the chicken thighs on the grill and cook for about 6-7 minutes per side or until they reach the same internal temperature and the skin is crispy.
7. Once cooked, let the chicken rest for a few minutes before serving.
8. Garnish with fresh cilantro or parsley if desired and serve warm. Enjoy with rice, salad, or pita bread.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful. If you prefer a leaner option, you can use chicken breasts, but they may dry out more easily. For a different taste, try drumsticks!
Yogurt: Plain yogurt is key for tenderizing the chicken. Greek yogurt gives a thicker marinade, while regular yogurt is more liquid. You can even use dairy-free yogurt if you need a dairy-free version.
Spices: Cumin, paprika, and turmeric bring warmth and color. If you don’t have turmeric, you can skip it or use a bit of curry powder instead. For a spicy kick, add cayenne pepper!
Olive Oil: It helps with marinating and keeps the chicken moist. Canola or avocado oil also works well if olive oil isn’t available. I like to use extra virgin for better flavor!
Lemon Juice: This adds brightness. If you don’t have fresh lemons, bottled lemon juice will work in a pinch, but fresh is always best for the taste!
How Can I Ensure the Chicken Is Perfectly Cooked?
Cooking chicken thoroughly is important for both flavor and safety. First, always preheat your grill to medium-high heat. This helps get nice grill marks and flavor.
- Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (75°C).
- Let the chicken rest for 5 minutes after grilling. This allows the juices to redistribute, keeping your chicken tender.
- Avoid moving the chicken around too much while it’s cooking. This helps the skin get crispy and prevents sticking.
How to Make Yogurt Marinated Chicken Thighs
Ingredients You’ll Need:
For the Marinade:
- 1 cup plain yogurt (Greek or regular)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Chicken:
- 6 chicken thighs, bone-in and skin-on
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and at least 2 hours for marinating (overnight is best!). Grill time will take about 15 minutes. In total, you’ll be ready to serve this delicious dish in about 2 hours and 30 minutes, including marinating time.
Step-by-Step Instructions:
1. Make the Marinade:
Start by taking a large mixing bowl. In the bowl, combine the yogurt, olive oil, garlic powder, onion powder, cumin, paprika, turmeric, salt, black pepper, and lemon juice. Mix everything together well until you have a smooth marinade.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, making sure to coat them thoroughly. Cover the bowl with plastic wrap or transfer everything to a resealable bag. Place it in the fridge and let it marinate for at least 2 hours, but for the best flavor, leave it overnight if you can!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to help prevent the chicken from sticking. Remove the chicken thighs from the marinade and shake off any extra marinade (but don’t rinse them!).
4. Cooking Time!
Place the chicken thighs on the grill skin-side down. Let them cook for about 6-7 minutes. Once nice grill marks form, flip them over and cook for another 6-7 minutes. You’re aiming for an internal temperature of 165°F (75°C). When done, take the chicken off the grill and let it rest for about 5 minutes.
5. Serve and Enjoy!
After resting, garnish the chicken with freshly chopped cilantro and serve with lemon wedges on the side. Dig in and enjoy the delicious flavors!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook a bit faster, so reduce the grilling time by a couple of minutes on each side. Just ensure that the internal temperature still reaches 165°F (75°C) to ensure they are safely cooked through!
What If I Don’t Have Plain Yogurt?
No problem! You can substitute with buttermilk or sour cream, which will also provide that tangy flavor and help tenderize the chicken. If you’re using Greek yogurt, you may want to dilute it a little with water or milk to achieve a smoother marinade consistency.
Can I Marinate the Chicken for Longer?
Yes, you can marinate the chicken for up to 24 hours. Just keep in mind that marinating too long may change the texture slightly, making it a bit too soft. The ideal marinating time is overnight for maximum flavor!
How Should I Store Leftovers?
Store any leftover chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. If serving cold, they make a delicious addition to salads or wraps!
