Yogurt-Marinated Chicken Thighs
Yogurt does something to chicken that no oil marinade can.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternHigh ProteinDinner
Yogurt-Marinated Chicken Thighs
Yogurt does something to chicken that no oil marinade can.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- plus 30 min chilling
- 35 min
- servings
- 4
- effort
- Easy
Classic's note
The lactic acid in yogurt tenderises gently without turning the surface mushy the way lemon juice does over a long marinade. Even 30 minutes helps; overnight is transformative.
Method
6 steps · tap one to tick it off
Tips
Use full-fat Greek yogurt. Low-fat yogurt is wetter and slides off the chicken in the oven, so the coating steams instead of charring in patches.
Marinate overnight if you can. Thirty minutes flavors the surface. A night in the fridge gives the salt and lemon time to season the thighs right through.
Check the thickest thigh with a thermometer. Clear juices are only a rough guide. Thighs are safe at 75°C and stay juicy well past it, so lean toward the full 30 minutes.
Swaps
No smoked paprika? Sweet paprika. You lose the smoky note, so a little extra cumin helps.
No cumin? Ground coriander or garam masala in the same amount.
No lemon? A lime, zest and juice, used the same way.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The charred coating softens.
Reheat: Uncovered on a tray in a 190°C oven, so the outside firms up again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Classic's note
The lactic acid in yogurt tenderises gently without turning the surface mushy the way lemon juice does over a long marinade. Even 30 minutes helps; overnight is transformative.
Instructions
Follow the steps to perfection.
Tips
Use full-fat Greek yogurt. Low-fat yogurt is wetter and slides off the chicken in the oven, so the coating steams instead of charring in patches.
Marinate overnight if you can. Thirty minutes flavors the surface. A night in the fridge gives the salt and lemon time to season the thighs right through.
Check the thickest thigh with a thermometer. Clear juices are only a rough guide. Thighs are safe at 75°C and stay juicy well past it, so lean toward the full 30 minutes.
Swaps
No smoked paprika? Sweet paprika. You lose the smoky note, so a little extra cumin helps.
No cumin? Ground coriander or garam masala in the same amount.
No lemon? A lime, zest and juice, used the same way.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The charred coating softens.
Reheat: Uncovered on a tray in a 190°C oven, so the outside firms up again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix