3tablespoonsfresh oregano leaves or 1 ½ teaspoons dried
1teaspoonground cumin
¼teaspoonground allspice
½teaspooncoarse or kosher saltplus more to taste
½teaspoonfreshly ground black pepperplus more to taste
¼teaspooncayenne pepper
2 ½pounds(6 to 8 pieces) chicken thighs
Instructions
In a large bowl, combine the lemon zest and juice with the yogurt, garlic, oregano, cumin, allspice, salt, and pepper. Place the chicken in the marinade, cover with plastic wrap, and refrigerate for 8 to 12 hours.
Preheat the oven to 425°F. Roast the chicken for about 45 minutes until the chicken is cooked through and the skin is nicely browned.
Notes
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).