This yogurt marinated chicken comes out so perfectly juicy! Easy to make, it's seasoned with Mediterranean spices and each bite is wonderfully flavorful.
Combine all marinade ingredients (everything except the chicken) to a large ziplock bag. Knead bag to mix.
1 cup plain yogurt, 2 tablespoons cooking oil, ½ cup lemon juice, 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, ¼ cup red onion, ½ cup fresh parsley, ½ cup fresh cilantro, 6 garlic cloves
Add chicken quarters to bag and marinate for at least two hours (or overnight).
5 chicken leg quarters
Preheat oven to 375℉.
Remove chicken from bag and discard marinade. Place chicken on a cooking rack over a pan 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 also works.
I like to put the chicken on a rack to get it up out of the juices, resulting in crispier chicken.
You can use this yogurt marinade on any chicken pieces--adjust cooking time accordingly.
Yogurt marinated chicken can be cooked on the grill instead.
Storage: Store yogurt marinated chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.