Chicken With Yogurt Recipe

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This simple chicken with yogurt recipe is quite delicious. It’s a very easy dish to prepare using a sweet and spicy yogurt marinade. Yogurt not only tenderizes meat but also infuses it with an amazing flavor profile. The yogurt used here was plain whole milk yogurt, but you can use Greek-style or thickened yogurt if that’s what you have on hand.

LEMON GARLIC GREEK YOGURT MARINATED CHICKEN

The most significantly juicy and tender chicken you will ever try.

lemon garlic greek marinated chicken thighs

This recipe is too easy and too delectable not to give a go and, subsequently, keep on your weekly food playlist, trust me, you will save this goodie. The ingredient list is small and the method is one a toddler could manage to throw together. The beauty of this dish is that it is totally versatile – you can use chicken that’s bone in and skin on or chicken breasts. You can also prepare it on the grill or on your stove top in a non stick pan – just add a little olive oil to the pan/grates to prevent sticking.

why marinate with yogurt?

Greek yogurt contains lactic acid and calcium, both of which tenderize the chicken meat. Lactic acid is more gentle than traditional citrus juice based marinades and does not break down the meat quite as fast making Greek yogurt marinade almost fool proof. You can marinate for 30 minutes and still have amazing results. I left mine in the fridge for 2 hours and was extremely happy with the outcome. Greek yogurt is similar to when we use buttermilk to soak our chicken drumsticks. Makes them SO juicy.

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lemon garlic greek yogurt marinated chicken

servings: 6

prep time: 10 mins

cook time: 50 mins

marinate time: 1 hr

total time: 2 hrs

ingredients 

  • 8 bone in skin on chicken thighs
  • 1 cup Greek yogurt
  • 1/4 cup olive oil
  • 5 cloves garlic
  • 1 large lemon, juiced
  • 2 tsp salt
  • 2 tsp dried oregano
  • 1 tsp paprika
  • black pepper to taste

optional dip/topping:

  • tsatziki
  • fresh parsley
  • chili pepper flakes

instructions

  • Rinse and pat dry your chicken pieces with a paper towel.
  • In a large bowl, mix the yogurt, olive oil, garlic, lemon juice and spices. Add the chicken to the bowl and coat everything well. Cover the bowl and refrigerate for a minimum of half an hour (I recommend 1-2 hours).
  • Take your meat out 30 minutes prior to putting it in the oven.
  • Preheat your oven to 375°F. Transfer the chicken to a 9×13″ baking dish. Take the leftover marinade and add it to the bottom of the pan. Top with the last two pieces of chicken. Bake for about 50 minutes or until golden brown. Make sure internal temperature of chicken reaches 165°F. Let it rest out of the oven for 5 minutes and then serve.

notes

You can use chicken breasts or boneless skinless thighs in lieu of the above bone in skin on. The only change you will make is to lessen the bake time by 20 minutes or so. 

Smoky and Spicy Yogurt Marinated Chicken Kebabs Recipe

Two skewers of smoky and spicy yogurt marinated chicken kebabs

WHY IT WORKS

  • Using chicken thighs instead of chicken breasts results in juicier and more flavorful kebabs.
  • The yogurt in the marinade helps keep the chicken from drying out over high direct heat.
  • A mixture of both smoked and hot paprika gives a delicious smoky and spicy flavor, plus an attractive red color.

Simple, delicious, and extraordinarily versatile, good skewered meat is the perfect excuse to head out to the grill on a summer’s afternoon with a nice, cool beer (or three). You’re totally being productive, we promise. Start off with our guide to great grilled kebabs. Grill, eat, repeat. Not bad, huh?

This recipe is all about spice. As I went to put together a traditional tandoori marinade for these chicken kebabs, I paused for a minute and decided to take things in a new direction. I kept the yogurt base, which keeps the meat juicy, as well as the lemon, ginger, garlic, and cumin. But then, instead of mixing in an Indian spice blend, I tried an equal combo of smoked paprika, hot paprika, and cayenne.

The resulting kebabs were equally, if not more, delicious than the tandoori chicken I’d originally set out to make. The two paprikas gave a strong smoky and spicy boost to the moist, tender chicken. It just goes to show how even a small change can create something totally and wonderfully new.

Ingredients

Save Recipe

  • 1 cup plain yogurt
  • 1/4 cup lemon juice from 2 lemons
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons paprika
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 pounds skinless,boneless chicken thighs, cut into 1 1/2-inch cubes

Directions

  1. Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.Cubed chicken thighs marinating in yogurt and spices in a zip-top plastic bag.
  2. Thread chicken tightly onto skewers.Skewers of marinated chicken thigh meat resting on a foil-lined backing sheet.
  3. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F (71-74°C) on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.Two cooked chicken kebabs resting on grill grate.

Special equipment

Grill; wooden skewers, soaked in water for at least 30 minutes prior to use

Spicy yogurt chicken

  • Preparation and cooking time
    • Prep:5 mins
    • Cook:20 mins – 25 mins
  • Easy
  • Serves 4

Try a spicy twist with your chicken – this dish works well hot or cold – it’s also a good source of iron

  • Healthy
HighlightNutrientUnit
kcal229
fat7g
saturates2g
carbs6g
sugars2g
fibre0g
protein37g
low insalt0.49g

Ingredients

  • 8 skinless chicken drumsticks
  • 142ml pot natural yogurt
  • 1 tsp chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric

Method

  • STEP 1With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
  • STEP 2Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through

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