Yogurt Marinated Chicken
This yogurt marinated chicken comes out so perfectly juicy! Easy to make, it's seasoned with Mediterranean spices and each bite is wonderfully flavorful.
Servings: 5 people
Calories: 417kcal
Ingredients
- 5 chicken leg quarters thigh attached
- 1 cup plain yogurt
- 2 tablespoons oil
- ½ cup of lemon juice juice of two lemons
- Zest of two lemons
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 ½ teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- 6 garlic cloves minced
- ¼ cup red onion minced
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
Instructions
- Combine yogurt, oil, spices, red onion, parsley, and cilantro in a large ziplock bag. Knead bag to mix.
- Add chicken quarters to bag and let marinate for at least two hours or overnight.
- Preheat oven to 375℉.
- Remove chicken from bag and discard marinade. Place chicken on a cooking rack over a pan that has been lined with parchment paper. Bake chicken, uncovered, for 50-60 minutes, or until meat thermometer inserted into the thickest part of the thigh reads 165℉ and juices run clear.
- Turn oven to broil. Broil for 2-3 minutes to crisp up the skin, watching carefully to avoid burning.
- Serve immediately.
Video
Notes
- I used canola oil in this recipe, but olive oil would also be good.
- I like to put the chicken on a rack to get it up out of the juices which results in a crispier chicken.
- If someone doesn’t have a rack, they could just cook it in the pan.
- You could use this marinade on any chicken pieces and adjust cooking time accordingly.
- This could also be cooked on the grill.
- This chicken recipe is inspired by Turkish and Mediterranean flavors and could be named as such.
Nutrition
Calories: 417kcal | Carbohydrates: 8g | Protein: 26g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 838mg | Potassium: 486mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1091IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 2mg