Description

This Yogurt Marinated Chicken recipe yields incredibly tender and flavorful chicken, perfect for weeknight meals. Simple to make, it uses common pantry staples for a delicious result.

Ingredients

Scale

1.5 to 2 pounds boneless, skinless chicken pieces (thighs or breasts)
1 cup plain full-fat yogurt
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

1. Prepare the chicken: Cut into uniform, bite-sized pieces. Place in a resealable bag or non-reactive bowl.
2. Make the marinade: In a bowl, whisk together yogurt, olive oil, garlic, ginger, cumin, coriander, paprika, turmeric, salt, and pepper.
3. Marinate the chicken: Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the bowl.
4. Refrigerate: Marinate for at least 30 minutes, up to 4 hours (do not exceed 4 hours for breasts).
5. Cook the chicken: Remove from excess marinade (discard marinade). Grill, pan-fry, bake, or stir-fry until cooked through and browned. For pan-frying, cook 4-6 minutes per side. For grilling, 5-7 minutes per side. For baking at 400°F (200°C), bake for 20-25 minutes.

Notes

Store cooked chicken in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven, stovetop, or microwave, using a little liquid to prevent drying. Cooked chicken can also be frozen for 2-3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Marinate then Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 200-250 (per serving, varies by cut and exact ingredients)
Sugar: Approx. 2-3g
Sodium: Approx. 300-500mg (can be adjusted by salt)
Fat: Approx. 8-12g
Carbohydrates: Approx. 3-5g
Fiber: Approx. 1g
Protein: Approx. 30-35g