Yogurt Marinated Chicken – Cooking Classy
Marinated chicken with easy yogurt! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt-based marinade that’s full of earthy spices and a fresh lemongrass flavor.
Easy Yogurt Chicken Marinada You
can never have too many marinade recipes to really improve chicken. This Middle Eastern-style chicken marinade is made with healthy ingredients that combine very well.
It’s one of my latest favorites with its perfect blend of flavor, well-seasoned spice flavor, hint of garlic, and a final coriander update.
As with almost any marinade, it’s very easy to prepare and really takes simple chicken to a whole new level.
Perfect for a quick weekday meal or a weekend family BBQ with all your favorite summer sides.
You can also go through some grilled veggies while you have the chicken going on too, or pair it with my vegetarian couscous recipe.
- /3 cup whole-milk Greek yogurt
- olive oil 2 tablespoons
- + 1 teaspoon lemon zest 1 tablespoon
- chopped garlic
- tablespoon peeled and chopped fresh ginger
- paprika 1/4 teaspoon cayenne pepper and cinnamon 1 teaspoon salt and
- black pepper
- freshly ground (can be adjusted to taste) 1
- 4 cup chopped cilantro, and more to serve
1 teaspoon ground cumin, ground cilantro and
How to make marinated chicken yogurt To make this
- Greek yogurt, all you need to do is mix all the ingredients of the marinade
- Pour over the chicken in a bag and let marinate in the fridge.
- Roast over medium and high heat preheated about 5 to 7 minutes per side until well cooked.
How long should chicken be marinated in this yogurt-based sour marinade?
- or thighs should preferably be marinated for at least 2 hours to absorb some of the flavor
- For chicken breasts I recommend marinating no more than 8
- Chicken thighs can marinate for up to 24 hours.
If you don’t have a grill, you can also bake the chicken. To do this:
- Preheat the oven to 425 degrees
- foil and spray with nonstick cooking spray
- Place the chicken on the baking sheet, and then bake in the preheated oven up to 165 in the center (approx. 20 – 25 minutes).
- Roast near the end if desired for a little more browning and flavor.
. Line a baking sheet with
- you go this route, reduce the grill temperature to half, and then increase the grill time, it will take about 15 minutes per side
- For the oven method (with bone-in chicken), cook at about 375 for about 40 minutes.
- don’t have Greek yogurt, try regular plain yogurt instead
- To prevent the outside of the chicken from drying out, you can spread it with a little olive oil while cooking.
- If you use chicken breasts, crush them to an even thickness before you start, or if they are very large, simply cut them in half through their thickness (reduce cooking time as needed).
- Keep in mind that cooking times vary depending on the size of the chicken pieces used, grill temperature, outside temperature, etc
- Use an instant-read thermometer to test cooking (at 165 in the center of the thickest portion) rather than guessing or cutting the chicken. It is the most accurate option. I love my Thermapen if you’re looking for a high quality thermometer.
- chicken sit for a few minutes without fire before cutting it to allow the juices to redistribute (I usually just plan for this to be the time it takes everyone to plate their food).
More tasty marinade recipes to try
Grilled shrimp with honey Garlic Adobo Steak Marinade