Broiled Chicken Thighs in Yogurt
Elevate your weeknight dinner game with these tender and flavorful Broiled Chicken Thighs in Yogurt, a recipe that blends ease and elegance in every bite. Marinated in a creamy mixture of tangy Greek yogurt, zesty lemon juice, and aromatic spices like cumin, smoked paprika, and oregano, these bone-in, skin-on chicken thighs are irresistibly juicy with perfectly crisp skin. Broiling ensures a quick cook time while keeping cleanup minimal, as the chicken is roasted on a wire rack-lined baking sheet. This vibrant dish pairs beautifully with rice, roasted vegetables, or a crisp green salad, making it a versatile option for any meal. With its balance of bold flavors and healthy ingredients, it's a foolproof recipe that’s sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Plain Greek yogurt
- 3 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, dried oregano, salt, and ground black pepper to create the marinade.
Pat the chicken thighs dry with paper towels and add them to the bowl with the marinade. Toss until the chicken is well-coated, making sure the marinade gets under the skin as well. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Preheat your oven to broil and set the oven rack about 6 inches below the broiler element.
Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Arrange the marinated chicken thighs skin-side up on the wire rack, ensuring they are evenly spaced.
Broil the chicken thighs for 10-12 minutes, checking occasionally to ensure the skin is not burning. Flip the chicken and broil for an additional 10 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Turn the chicken back skin-side up and broil for an additional 2-3 minutes to crisp up the skin, if needed.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Serve warm with your favorite sides such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.9 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1703 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
