This is a great recipe for bone in chicken thighs. Greek Yogurt tenderizes meat more effectively than regular marinades. While vinegar or citrus marinades can toughen chicken so it is a little rubbery, yogurt slowly tenderizes them, so the meat can be pulled apart by hand when cooked. So try this Chicken Thighs in Yogurt recipe.
My son Carlo joins me to cook his favorite recipe. We will show you how to cook Chicken Thighs in Yogurt.
You really only need 15 minutes to see a difference in your chicken thighs, but since it doesn’t make food mushy like other acid-based marinades, you can leave the chicken thighs in yogurt overnight or up to 24 hours in your fridge. Use an aluminum foil lined baking sheet to help with clean up.
- 4 bone-in Chicken Thighs
- Salt & Pepper to taste
- 1 cup plain Greek Yogurt
- Juice of ½ lemon
- 2-3 garlic cloves, roughly minced
- 1 teaspoon ground coriander
- One teaspoon ground cumin
- 1 teaspoon dill
- Aluminum foil for baking sheet
How to cook Chicken Thighs in Yogurt
- First, season the thighs with salt and pepper to taste
- Next, In a medium sized bowl, add the yogurt, lemon juice, garlic, spices and mix together
- Add chicken thighs in yogurt mix and coat the thighs
- Let the chicken marinate (covered) for anywhere from 15 minutes to overnight in the refrigerator.
- After marinating, Preheat oven to 400 degrees
- Line a baking sheet with aluminum foil, and then place chicken skin side up on foil lined sheet.
- Set timer for 40 minutes
- Check the internal temperature of the thighs at 30 minutes with a meat thermometer. At this point, Skin should be brown and crispy.
- Chicken Thighs will be cooked thru at 165 degrees. However, If the temp is not at 165, put back in oven for 5-10 minutes more.
- Let rest for 5-10 minutes and serve the chicken thighs in yogurt hot