A tangy yogurt marinade is a beautiful thing. The yogurt tenderizes whatever it marinates, thanks to the acid in the yogurt. But it works more efficiently and gently than more traditional acidic ingredients in marinades, like vinegar or citrus juices. You’ll want to let whatever you are marinating take some time to get all the benefits of a yogurt marinade. The soft results will be worth your while.

A bit of lemon juice loosens the yogurt up nicely, helps speed up the tenderization process, and, along with the zest, provides a tart citrus punch. Oregano, cumin, and allspice give it a kind of Mediterranean, Greek-meets-Middle East vibe.

Sharing the plate is Bulgur Wheat with Caramelized Onions and Parsley, Roasted Carrots with Tapenade Dressing, and Frisee, Radicchio, and Escarole Salad with Citrus Dressing. Loads of color here, because of the mixed lettuce salad and the multi-colored carrots. You could also make some simple Fresh Green Beans.

You will also want to try Tandoori Chicken Skewers.

Yogurt-Marinated Chicken Thighs

You don’t have to sacrifice a crispy exterior for a tender interior. Look at this crust — pretty gorgeous, right? Skin-on, bone-in chicken thighs are one of my favorite cuts of chicken, with their juicy dark meat, appealing price, and ability to become rich and tender inside, with cracklingly crisp skin on the outside.

I roasted these chicken thighs in the oven, but they would be great on the grill. If you want to use other pieces of bone-in-skin on chicken, go right ahead. I actually am now thinking that these would make amazing wings for a party.

Ingredients

• Chicken thighs
• Greek yogurt
• Fresh lemon – You’ll use both lemon zest and juice in this recipe.
• Garlic – Mince the garlic as finely as possible.
• Oregano – Fresh oregano is preferred, but the dried herb will also work.
• Ground cumin and allspice
• Cayenne pepper – For a nice spicy kick.

How to Make Yogurt-Marinated Chicken

1. Make the marinade: In a large bowl, combine the lemon zest and juice, yogurt, garlic, oregano, cumin, allspice, salt, and pepper.
2. Marinate the chicken: Place the chicken in the bowl and ensure each piece is covered with the marinade. Cover the bowl and refrigerate for 8 to 12 hours.
3. Bake the chicken: Preheat the oven to 425 degrees F. Roast the chicken thighs for 45 minutes, until the internal temp reaches 165 F on an instant-read thermometer and the skin is nicely browned.

How Long to Marinate Chicken in Yogurt

The answer is that it depends a bit on the size of your pieces of chicken, whether you are marinating dark meat or white meat, and whether it’s boneless and skinless, or otherwise. The soft acidity of the yogurt in the marinade will tenderize the chicken with the appropriate marinating time (nothing super exact, just a window you should pay attention to).

Using other more harshly acidic ingredients in a marinade and leaving the food in the marinade for too long may mean that the cooked chicken can become either tough or mushy, weirdly. However, overmarinating the chicken may make it start to get mushy when it’s cooked. The lactic acid in the yogurt works more slowly and delicately.

More Roasted Chicken Recipes

• Roasted Chicken with Orange Honey Mustard Glaze
• Chicken Thighs Stuffed With Mushrooms
• Sheetpan Roasted Marinated Chicken and Potatoes
• Yogurt Marinated Chicken Kebabs