Pink Chicken
Elevate your dinner table with the vibrant and flavorful "Pink Chicken," a show-stopping baked chicken thigh recipe that combines bold spices and a unique pink hue. Juicy bone-in, skin-on chicken thighs are marinated in a luscious blend of Greek yogurt, lemon juice, ginger, garlic, and warm spices like cumin, paprika, turmeric, and cayenne pepper. For an optional pop of stunning pink, a hint of beetroot powder adds a natural, eye-catching twist. The chicken is oven-baked to tender perfection with irresistibly crispy skin, then garnished with fresh cilantro for a burst of color and flavor. Perfect for a weeknight meal or a dinner party centerpiece, this easy yet impressive dish pairs beautifully with fluffy rice, naan bread, or roasted vegetables. Discover how this simple recipe makes a bold statement both in flavor and presentation!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 teaspoon Beetroot powder (for pink color, optional)
- 2 tablespoons Fresh cilantro (for garnish, chopped)
Instructions
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, paprika, cayenne pepper, ground cumin, turmeric, salt, and beetroot powder (if using). Mix well to form a smooth marinade.
Pat the chicken thighs dry with a paper towel, then use a knife to make shallow cuts on the surface to help the marinade penetrate.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for best flavor.
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with 1 tablespoon of olive oil.
Place the marinated chicken thighs onto the prepared baking sheet, skin side up. Drizzle the remaining olive oil over the chicken.
Bake the chicken in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. For a crispier skin, broil the chicken for an additional 2-3 minutes at the end of cooking.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve warm with your choice of sides, such as rice, naan bread, or roasted vegetables.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.8 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1678 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.
