Yogurt Marinated Chicken
A comforting, flavorful dish that's easy to prepare, featuring yogurt-marinated chicken that's juicy and aromatic, perfect for weeknights or celebrations.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier, breasts are leaner.
- 1.5 cups plain yogurt (Greek or regular) Tangy base that tenderizes.
- 3 cloves garlic, minced Bright and savory.
- 2 tablespoons lemon juice Adds fresh acidity.
- 1 tablespoon olive oil Helps browning and mouthfeel.
- 1 teaspoon smoked paprika Warmth and color.
- 1 teaspoon ground cumin Earthy depth.
- 0.5 teaspoon ground coriander Citrusy floral note.
- 0.5 teaspoon turmeric (optional) Subtle color and health boost.
- 1 teaspoon kosher salt Plus more to taste.
- 0.5 teaspoon black pepper
- to taste Fresh herbs for garnish (cilantro or parsley) Brightness at the end.
Instructions
Preparation
- In a bowl, whisk together the yogurt, garlic, lemon juice, olive oil, paprika, cumin, coriander, turmeric (if using), salt, and pepper until smooth.
- Add the chicken to the bowl and toss until each piece is generously coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Preheat oven to 425°F for roasting, heat a skillet over medium-high for pan-searing, or preheat the grill to medium-high for grilling.
Cooking
- For pan-sear, add a little oil to the hot skillet and cook chicken 4–6 minutes per side until golden and cooked through.
- For oven roast, place chicken on a baking sheet and roast 12–18 minutes until internal temperature reaches 165°F.
- For grill, cook 4–6 minutes per side.
Serving
- Let the chicken rest for 5 minutes after cooking to lock in juices. Garnish with chopped cilantro or parsley and a squeeze of lemon.
Notes
For a lighter marinade, swap half the yogurt for buttermilk. Spice it up with cayenne or harissa. Adapt with herbs or flavors based on preference.