Description
Tender chicken thighs marinated in a silky yogurt blend with citrus and spices, finished to perfection for a golden, flavorful crust.
Ingredients
Scale
- 1.5 lb (700 g) chicken thighs, bone-in and skin-on (or boneless thighs)
- 1 cup plain whole-milk Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 3 garlic cloves, finely minced
- 1 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- Zest of 1 lemon
- 2 tbsp fresh cilantro or parsley, finely chopped
- 1 tbsp olive oil or melted butter for finishing
- Optional: toasted sesame seeds or pomegranate arils for garnish
Instructions
- In a bowl, whisk yogurt, lemon juice, lemon zest, minced garlic, olive oil, cumin, smoked paprika, coriander, salt, and pepper until smooth.
- Pat the chicken dry and coat it with the marinade. Cover and refrigerate for 2–24 hours.
- Remove chicken from the fridge 30 minutes before cooking to come to room temperature.
- Preheat a large ovenproof skillet over medium-high heat with 1 tbsp oil. Sear the chicken skin-side down for 6–8 minutes until golden. Flip and sear the other side for 2 minutes.
- Transfer the skillet to a 400°F (200°C) oven and roast until the chicken reaches 165°F (74°C) internally, about 12–18 minutes.
- Remove from oven, tent with foil, and rest for 5–8 minutes. Drizzle with olive oil or melted butter, and garnish with chopped herbs and optional seeds or arils before serving.
Notes
For the best flavor, marinate for at least 8 hours. Serve with saffron rice or a fresh salad for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg