Description
These yogurt-marinated chicken thighs turn out irresistibly juicy, flavorful, and perfectly golden. A simple marinade of yogurt, spices, garlic, and lemon transforms everyday ingredients into a rich and satisfying oven-baked dish perfect for weeknights or gatherings.
Ingredients
- Chicken thighs (1.5–2 lbs / 700–900g)
- Plain yogurt (1 cup / 240g)
- Garlic, minced (4–5 cloves)
- Fresh lemon juice (2 tbsp)
- Olive oil (2 tbsp)
- Paprika (1 tsp)
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Turmeric (1/2 tsp)
- Black pepper (1/2 tsp)
- Salt (1–1.5 tsp)
- Onion powder (1 tsp)
- Fresh ginger, grated (1 tbsp)
- Dried oregano or thyme (1 tsp)
- Chili flakes (optional, 1/2 tsp)
- Honey (optional, 1 tsp)
Instructions
1. In a large bowl, mix yogurt, garlic, lemon juice, olive oil, and spices until smooth.
2. Pat chicken thighs dry and make small slits if using bone-in pieces.
3. Coat chicken thoroughly with marinade and massage well.
4. Cover and refrigerate for at least 2 hours or overnight for best flavor.
5. Preheat oven to 200°C (400°F) and prepare a lined baking tray.
6. Arrange marinated chicken on the tray with space between pieces.
7. Bake for 35–45 minutes, flipping halfway through cooking.
8. Optional: Broil for 3–5 minutes for crispy edges.
9. Let chicken rest for 5–10 minutes before serving.
Notes
- Marinate overnight for maximum flavor and tenderness.
- Use full-fat yogurt for best texture and richness.
- Do not overcrowd the tray to ensure proper browning.
- Store leftovers in the fridge for up to 4 days.
- Freeze cooked chicken for up to 2 months for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean / Middle Eastern
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg