Greek Yogurt Marinated Chicken
This Greek 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.
Print
Pin
Servings: 6 people
Calories: 281kcal
Equipment
- 1 Cooling Rack
- 1 Cookie Sheet
Ingredients
- 6 Chicken thigh cutlets (see note 1 and 2)
- ½ cup Greek yogurt
- 1 Tbsp olive oil (plus a little more for basting)
- 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 or two. Overnight is even better if you have the time for it (see note 3).
- Preheat the oven to 350℉/180℃.
- Place a cooling rack over a sheet pan or cookie sheet covered with baking/parchment paper. Remove the marinated chicken from the fridge and arrange the thigh cutlets on the top of the rack in a single layer. Discard any leftover marinade.
- Place the chicken in the oven and cook for 25 minutes. Once the time is up, open the oven briefly to brush each chicken piece with a little olive oil.
- Return to the oven to cook for another 25 minutes or until golden brown and cooked through. Timing is going to depend on the size of your thigh cutlets.
- Serve with an extra dollop of yoghurt, and a Greek salad or cooked vegetable side dish.
Video
Notes
Note 1: This cut of chicken will be labelled differently depending on your location. Thigh cutlet is bone-in skin on vs chicken thigh that is boneless and skinless. See the substitutions and variations section if you would prefer to make this recipe with chicken thigh because the cooking time will vary.
Note 2: Boneless skinless chicken thighs can replace chicken thigh cutlet if preferred. To cook this cut - add the chicken directly to a roasting tray rather than cooking on a rack. Cook for 25 minutes or until browned and cooked through.
Note 3: 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.
Number of servings: 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.
Other cooking methods: See the substitutions and variations section above for outdoor grill/BBQ and air fryer cooking suggestions.
Nutrition
Serving: 1cutlet | Calories: 281kcal | Carbohydrates: 1g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 481mg | Potassium: 270mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
