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- 4 bone-in, skin-on chicken thighs - 1 cup plain Greek yogurt - 2 tablespoons extra virgin olive oil - 3 cloves fresh garlic, minced - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper - Salt and black pepper to taste - Fresh cilantro or parsley, finely chopped, for garnish When measuring ingredients, precision matters. For example, use a standard cup for yogurt. Use a tablespoon for olive oil and lemon juice. For spices, a teaspoon works best. This keeps the flavors balanced. You can change a few ingredients if needed. If you can't find Greek yogurt, use regular yogurt. It may be a bit thinner but will still work. If you dislike cumin, swap it with coriander or chili powder. For those who want less spice, skip the cayenne. Fresh herbs like basil or dill can also replace cilantro or parsley. These swaps keep your dish tasty and fun! {{ingredient_image_2}} First, grab a medium mixing bowl. Add 1 cup of plain Greek yogurt. Then, pour in 2 tablespoons of extra virgin olive oil. Next, add 3 cloves of minced garlic and 1 tablespoon of fresh lemon juice. Now, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of onion powder. If you like it spicy, add 1/2 teaspoon of cayenne pepper. Finally, season with salt and black pepper to taste. Whisk this mixture until it is smooth and well combined. Take your 4 bone-in, skin-on chicken thighs and place them in a large resealable plastic bag or a deep, shallow dish. Pour the yogurt marinade over the chicken. Make sure each piece is well-coated with the marinade. Seal the bag tightly or cover the dish with plastic wrap. Now, place it in the refrigerator. Let it marinate for at least 2 hours. For the best flavor, try to leave it overnight. Preheat your oven to 400°F (200°C). Once the chicken has marinated, take it out of the fridge. Remove the chicken thighs from the marinade and let any excess drip off. Arrange the thighs on a baking sheet lined with parchment paper. Place them skin-side up to get that crispy skin. Roast the chicken in the oven for 35-40 minutes. You want the internal temperature to reach 165°F (75°C) and the skin should look golden brown and crisp. After cooking, take the chicken out and let it rest for 5 minutes. This helps the juices stay in the meat. Before serving, sprinkle fresh cilantro or parsley on top for a bright finish. For the best flavor, marinate your chicken thighs for at least two hours. I recommend marinating overnight for deep flavor. Use a resealable plastic bag or a dish to coat the chicken well. Make sure all parts of the chicken are covered with the yogurt mix. This helps the flavors soak in better. To get that crispy skin everyone loves, start with dry chicken. After marinating, let the thighs sit for a few minutes. This helps remove excess moisture. Place the chicken skin-side up on a baking sheet. A hot oven at 400°F (200°C) is key. Roast until the skin turns golden brown. This usually takes about 35-40 minutes. Use a meat thermometer to check for 165°F (75°C) inside. Serve the chicken thighs on a large platter. A sprinkle of fresh cilantro or parsley adds color. For sides, rice or a salad works great. You can drizzle olive oil or add lemon slices for extra flair. This meal is perfect for family dinners or gatherings. Enjoy the juicy, flavorful chicken! Pro Tips Marination Time: For the best flavor, marinate the chicken thighs overnight. This allows the spices and yogurt to deeply penetrate the meat, resulting in a more flavorful dish. Temperature Check: Always use an instant-read thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption, ensuring juicy and tender meat. Resting Period: Let the chicken rest for at least 5 minutes after roasting. This helps the juices redistribute throughout the meat, making it more succulent and flavorful. Garnish for Freshness: Add a sprinkle of fresh cilantro or parsley just before serving. This not only enhances the presentation but also adds a burst of freshness to the dish. {{image_4}} You can use different types of yogurt for this recipe. Plain Greek yogurt is great, but you can also try flavored yogurts. For a tangy twist, use lemon or herb yogurt. If you want a sweet touch, honey yogurt works well. Each type adds its own special flavor to the chicken. Adjusting the spice level is easy. If you like mild food, skip the cayenne pepper. You can also use less than the recipe calls for. For more heat, add more cayenne or include chili powder. Feel free to explore spices like chili flakes or hot sauce. Each option changes the dish's flavor, so experiment to find your favorite. You can cook yogurt marinated chicken thighs in different ways. Baking is simple and keeps the chicken juicy. Preheat your oven to 400°F (200°C) for roasting. Place the thighs skin-side up for crispy skin. Grilling adds a smoky flavor. Heat the grill to medium-high. Cook the thighs for about 6-7 minutes per side. Always check for an internal temperature of 165°F (75°C). Both methods yield delicious chicken, so choose what fits your style. After you enjoy the yogurt marinated chicken thighs, store leftovers properly. Allow the chicken to cool to room temperature. Then, place it in an airtight container. This helps keep the chicken juicy and flavorful. Store the container in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. To reheat the chicken, take it out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. You can also use a microwave for quick reheating. Just make sure to cover the chicken to avoid drying it out. If you want to freeze the chicken, wrap it tightly in plastic wrap. Then, put the wrapped chicken in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze the chicken for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. You can marinate chicken thighs in yogurt for at least 2 hours. For the best flavor, I recommend marinating them overnight. The longer the chicken sits in the yogurt, the more tender and juicy it becomes. The yogurt breaks down the meat fibers, making each bite delicious. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just keep an eye on the cooking time. Aim for an internal temperature of 165°F (75°C). This will ensure they are safe to eat and still juicy. Yogurt marinated chicken thighs go great with many sides. Here are some ideas: - Fragrant rice, like basmati or jasmine - A fresh salad with lemon vinaigrette - Roasted vegetables for added flavor - Pita bread to soak up any juices These sides will complement the chicken well and make your meal complete. In this post, we explored how to make yogurt-marinated chicken thighs. We covered the key ingredients, step-by-step cooking methods, and helpful tips for perfecting your dish. You learned about variations, storage tips, and answered common questions. Remember, using yogurt adds flavor and tenderness to your chicken. Whether you grill or bake, the final meal will shine. Enjoy your cooking journey and share your results with friends!

Yogurt Marinated Chicken Thighs

Tender chicken thighs marinated in a flavorful yogurt mixture and roasted to perfection.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 cup plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper
  • to taste Salt and black pepper
  • for garnish Fresh cilantro or parsley, finely chopped

Instructions
 

  • In a medium mixing bowl, combine the Greek yogurt, extra virgin olive oil, minced garlic, fresh lemon juice, ground cumin, smoked paprika, onion powder, cayenne pepper, and a pinch of salt and pepper. Whisk the mixture vigorously until it is smooth and well integrated.
  • Take the chicken thighs and place them in a large resealable plastic bag or a deep, shallow dish. Pour the yogurt marinade over the chicken, ensuring that each piece is generously coated. Seal the bag tightly or cover the dish with plastic wrap, then refrigerate for a minimum of 2 hours, or ideally overnight, to enhance flavor infusion.
  • Preheat your oven to 400°F (200°C) to prepare for roasting.
  • Once marination time is complete, remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Arrange the thighs skin-side up on a baking sheet lined with parchment paper to prevent sticking.
  • Roast the chicken in the preheated oven for 35-40 minutes. Keep an eye on the thighs until an instant-read thermometer registers an internal temperature of 165°F (75°C) and the skin is beautifully crisp and golden brown.
  • After the chicken is fully cooked, take it out of the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring succulent meat.
  • Just before serving, garnish the roasted chicken with a sprinkle of fresh cilantro or parsley for a burst of color and added freshness.

Notes

For best flavor, marinate overnight.
Keyword chicken, dinner, marinated, roasted, yogurt