Yogurt Marinated Chicken

This is a square image of a stone coloured plate is in the middle of the image sitting on a grey table. On the plate are two pieces of cooked chicken with a dollop of yoghurt and a wedge of lettuce to the right on the plate, along with a wedge of lemon to the left.

This yogurt marinated chicken recipe is tender, full of flavour, and comes together in just a few simple steps. It can serve between 3 to 6 people depending on appetites. Recipe video is above!

Course: Main Course

Cuisine: Middle Eastern

Keyword: Chicken

Prep Time: 10

Cook Time: 40

Marinating Time: 1

Total Time: 1 50

Servings: people

Calories: 1688kcal

Author: Gabby Campbell

Ingredients

6 Chicken thigh cutlets*
½ cup Greek yogurt
1 Tbsp olive oil
1 Tbsp lemon juice
1 clove garlic crushed
1.5 tsp sumac
1 tsp cumin
½ tsp smoked paprika
1 tsp salt
A few grinds of black pepper

Instructions

In a large bowl mix together the yogurt, olive oil, lemon juice, spices, and the salt and pepper. Stir until well combined.
Add in the chicken thigh cutlets and toss several times to ensure each cutlet is well coated in the marinade.
Cover with a wax wrap, or saran/cling/glad wrap and leave to marinate in the fridge for at least an hour. Overnight is even better if you have the time for it.
Preheat the oven to 200°C/400°F
Remove the marinated chicken from the fridge and arrange the thigh cutlets in a baking dish.
Place in the oven and cook for 30-40 minutes or until cooked through. Timing is going to depend on the size of your cutlets. Check at 30mins first and continue cooking if needed.
Remove from the oven, drizzle with pan extra juices then serve with a basic green salad.

Notes

*Chicken thigh cutlets will be called a host of different things depending on your location. This cut usually has the skin on and is the chicken thigh with the top of the drumstick attached. The best substitute would be straight up chicken thigh, although you will want to reduce the cooking time to 25 – 30 minutes.

Whilst marinating is not completely necessary, do leave yourself with some time to do it where possible. You'll get an extra juicy and tasty meal if you do.

This recipe will feed between 3 - 6 people depending on the size of the cutlets purchased. For smaller cutlets or for chicken thigh alone, use two per person. For larger cuts, it's likely only one will be needed.

Nutrition