Oven Grilled Chicken with Yogurt
Elevate your weeknight dinner game with this Oven Grilled Chicken with Yogurt, a flavorful and aromatic dish that's as easy to prepare as it is satisfying to eat. Tender bone-in, skin-on chicken thighs are marinated in a zesty blend of creamy Greek yogurt, fragrant garlic, grated ginger, and a medley of warm spices like cumin, coriander, and turmeric. The marinade not only infuses the chicken with bold, tangy flavors but also ensures it stays juicy and tender during cooking. Baked to golden perfection and broiled for a slight char, this recipe delivers the smoky allure of grilling right from your oven. Perfect for serving with rice, naan, or a crisp salad, it's a versatile dish that's ideal for family dinners or entertaining guests. Whether you're seeking a healthier spin on grilled chicken or a protein-packed main course, this easy-to-follow recipe is your ticket to restaurant-quality results at home!
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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)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
Instructions
In a large bowl, combine the Greek yogurt, minced garlic, grated ginger, lemon juice, ground cumin, ground coriander, paprika, turmeric powder, salt, black pepper, and olive oil. Whisk everything together until smooth.
Rinse the chicken thighs under cold water and pat dry with paper towels. Make small slits in the chicken thighs to help the marinade penetrate.
Place the chicken thighs in the bowl with the yogurt marinade. Coat each piece thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight for best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and set a wire rack on top of the sheet.
Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes. Arrange the marinated chicken thighs on the wire rack, skin side up, allowing excess marinade to drip off.
Place the baking sheet in the preheated oven on the middle rack. Bake for 30 minutes, then switch the oven setting to broil and cook for an additional 8-10 minutes, or until the chicken is golden and slightly charred on the edges. Ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh herbs like cilantro or parsley, if desired.
Serve hot with your choice of sides, such as rice, naan, or a fresh salad.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 349 mg | 7% | |
*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.
