Yogurt Mint Marinated Chicken
Infuse your dinner table with bold Mediterranean flavors with this Yogurt Mint Marinated Chicken recipe! Juicy chicken thighs are bathed in a creamy marinade of tangy Greek yogurt, fresh mint, garlic, and aromatic spices like cumin, coriander, and paprika. The marinade, enhanced with a splash of zesty lemon juice and a drizzle of olive oil, guarantees tender, flavorful chicken that shines whether grilled, baked, or pan-fried to perfection. Perfect for weeknight dinners or entertaining guests, this versatile dish pairs beautifully with rice, salads, or warm flatbread. With minimal prep time and the option to marinate overnight for even bolder flavors, this recipe makes achieving a succulent, restaurant-quality meal effortless. Complete your menu with this irresistible blend of freshness, spice, and aroma!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in or boneless)
- 1 cup Plain Greek yogurt
- 0.25 cup Fresh mint leaves, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium-sized mixing bowl, combine the yogurt, chopped mint, minced garlic, cumin, coriander, paprika, lemon juice, olive oil, salt, and black pepper. Mix well to form a smooth marinade.
Pat the chicken thighs dry with paper towels and place them in a large resealable plastic bag or a shallow dish.
Pour the yogurt-mint marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your grill, oven, or stovetop pan. For grilling, preheat to medium-high heat; for baking, preheat your oven to 375°F (190°C).
Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
If grilling: Place the chicken thighs on the grill and cook for 6–8 minutes per side, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
If baking: Line a baking sheet with parchment paper or aluminum foil and place the marinated chicken on it. Bake for 25–30 minutes, flipping halfway through, or until fully cooked.
If pan-frying: Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Cook the chicken for 6–8 minutes per side until golden brown and fully cooked.
Remove the chicken from heat and let it rest for 5 minutes before serving.
Garnish with extra fresh mint leaves if desired, and serve with rice, salad, or flatbread for a complete meal.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.0 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 599 mg | 46% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2374 mg | 50% | |
*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.
