These yogurt marinated chicken thighs are so juicy and flavorful! The yogurt tenderizes the meat, making each bite super tasty. Plus, it’s packed with spices that give a little zing!
You won’t believe how easy it is to prep. Just marinate, cook, and enjoy! I love serving them with rice or veggies, but honestly, you could eat them straight off the grill—yum!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are great for this recipe as they stay juicy while cooking. If you prefer, you can use chicken breasts, but they might dry out faster, so watch your cooking time!
Yogurt: Plain yogurt is key for marinating. Greek yogurt adds creaminess, while regular yogurt gives a lighter touch. If you’re lactose intolerant, try a dairy-free yogurt or a mixture of coconut milk and lemon juice.
Olive Oil: This adds richness and aids in cooking. Feel free to substitute with avocado oil or melted coconut oil if preferred. Both will work well but will slightly change the flavor.
Spices: Cumin, paprika, turmeric, and cayenne infuse lots of flavor. You can swap cayenne for smoked paprika for less heat but a rich smoky taste, or even skip it if you’re sensitive to spice.
How Can I Ensure My Chicken is Juicy and Flavorful?
Marinating is the secret to juicy chicken. Make sure to let it soak up those flavors in the fridge. Ideally, aim for at least two hours, but overnight is best for maximum flavor and tenderness.
- Combine yogurt, olive oil, lemon juice, and spices in a large bowl to create a smooth marinade.
- Coat the chicken thighs well and cover or seal them in a bag to prevent any leaks.
- Leave them in the refrigerator, and remember that the longer the marinade time, the more flavorful and juicy your chicken will be.
After grilling, don’t skip the resting time—it’s just as important! It allows the juices to redistribute, keeping your chicken moist and delicious.
How to Make Yogurt Marinated Chicken Thighs
Ingredients You’ll Need:
For the Marinade:
- 1 cup plain yogurt (Greek or regular)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chicken:
- 1 ½ pounds chicken thighs, boneless and skinless
- Fresh cilantro, for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade, and ideally, you’ll want to marinate the chicken for at least 2 hours (or overnight for the best flavor). Grilling will take about 15 minutes. So, plan for around 2 hours and 30 minutes total, including marinating and cooking time.
Step-by-Step Instructions:
1. Prepare the Marinade:
Grab a large bowl and combine your yogurt, olive oil, lemon juice, minced garlic, grated ginger, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix everything together well until you have a smooth marinade. It should smell delicious and inviting!
2. Marinate the Chicken:
Now, add the chicken thighs into the bowl with the marinade. Make sure each piece is well-coated. You can cover the bowl with plastic wrap or place the chicken into a resealable plastic bag. Let it marinate in the refrigerator for at least 2 hours. If you have time, letting it sit overnight will give it an even better flavor!
3. Preheat the Grill:
Before you’re ready to cook, preheat your grill to medium-high heat. If you’re using a stovetop grill pan, heat it over medium heat and drizzle a little oil to keep the chicken from sticking.
4. Grill the Chicken:
Take the marinated chicken thighs out of the refrigerator and let the excess marinade drip off. Place them on the grill. Cook for about 6-7 minutes on each side, checking that they reach an internal temperature of 165°F (75°C) and have beautiful grill marks. Yum!
5. Rest the Chicken:
Once the chicken is nicely grilled, move it to a plate and let it rest for about 5 minutes. This helps the juices settle back into the chicken, making it even more juicy and tasty.
6. Serve:
Time to enjoy your meal! Garnish the grilled chicken with fresh cilantro and serve it up with lemon wedges on the side for a zesty touch. Enjoy your flavorful and juicy Yogurt Marinated Chicken Thighs!
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! While this recipe works best with boneless, skinless chicken thighs due to their rich flavor and tenderness, you can also use chicken breasts or drumsticks. Just remember that cooking times may vary: breasts often cook faster, while drumsticks may need a bit longer to reach the safe internal temperature of 165°F (75°C).
What if I Don’t Have Plain Yogurt?
No problem! If you’re out of plain yogurt, you can substitute with sour cream, buttermilk, or even a dairy-free yogurt alternative. You may want to adjust the seasoning slightly since these options can have different flavor profiles.
How to Store Leftovers
Store any leftover chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through, helping to retain moisture.
Can I Adjust the Spiciness of the Marinade?
Yes, you can easily adjust the spiciness! Reduce the cayenne pepper or omit it entirely for a milder version. If you love extra heat, consider adding a pinch of chili flakes or a splash of hot sauce to the marinade. Just remember to taste as you go!
