Yogurt-Marinated Chicken Thighs
Lemon, garlic, oregano, cumin, and allspice give this super moist, crispy-skinned chicken a kind of Greek-meets-Middle East vibe.
Servings: 4 People
Ingredients
- 1 cup plain Greek yogurt
- Finely grated zest and juice of 1 lemon
- 1 tablespoon finely minced garlic
- 3 tablespoons fresh oregano leaves (or 1 1/2 teaspoons dried oregano)
- 1 teaspoon ground cumin
- ¼ teaspoon ground allspice
- ½ teaspoon coarse or kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (plus more to taste)
- ¼ teaspoon cayenne pepper
- 2 ½ pounds (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
Leftovers and Storage
Leftover chicken can be kept in an airtight container in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or warm in a 350-degree oven for about 15 minutes until heated through.Nutrition
Calories: 665kcal | Carbohydrates: 6g | Protein: 52g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 280mg | Sodium: 528mg | Potassium: 699mg | Fiber: 2g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg