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Get ready to wow your tastebuds with this yogurt marinated chicken thighs recipe! The chicken soaks up all the rich, tangy flavors from the yogurt and curry spices, making every bite incredibly flavorful and tender. It’s super easy to make yet feels like a gourmet dish. Pair it with fluffy steamed basmati rice or tahdig and juicy sliced mango for a complete, satisfying dinner that always leaves a lasting impression around here!
Chicken breasts are all you got? This garlic yogurt baked chicken is a must-try!
Tired of the same old flavors? It’s time to get excited and relax, because dinner just got a whole lot better! Inspired by my easy chicken tikka masala, this curry yogurt chicken brings bold, Indian-inspired spices to the table in the easiest way possible. With yogurt marinating the chicken thighs, you’ll get the most tender, juicy bites packed with flavor. My family can’t get enough of it, and I’m always on the hunt for fresh ways to serve chicken—this recipe is definitely a winner!
Why Use Yogurt As Marinade?
Yogurt might not seem like a typical choice for marinating, but it is absolutely delicious — and there’s a scientific reason for using it, too: yogurt tenderizes. In fact, it actually tenderizes meat better than ordinary vinegar-based marinades.
Recipe Ingredients
- Nonfat plain yogurt: Yogurt adds a creamy, tangy flavor and tenderizes the chicken.
- Extra virgin olive oil: Adds a rich flavor to the marinade.
- Spices: Curry powder, chili powder, cumin, garlic powder, onion powder
- Skinless, boneless chicken thighs: You can also use boneless, skinless chicken breasts but they do cook quicker than thighs.
- Chopped fresh cilantro: For garnish. You could also use fresh parsley.
How to Marinade Chicken Thighs
Marinating chicken thighs in yogurt couldn’t be easier. You simply mix the yogurt of your choice (my recipe uses nonfat plain yogurt) with the seasonings of your choice, gently toss the chicken in the mixture, and refrigerate. You can let this marinate anywhere from 30 minutes to overnight.
How to Cook Chicken Thighs in the Oven
It takes longer for bone-in chicken to cook, so be sure to adjust the cooking time to reflect that. You should allow around 25 minutes for bone-in thighs, turning them halfway through the cooking time.
- Heat your oven: Set your oven to broil. Using the broil instead of the bake function cooks the chicken at a higher temperature, similar to grilling.
- Prepare the chicken thighs: Arrange the chicken on a foil-lined baking sheet or broiler pan. Place in the oven.
- Cook: Broil for 8 minutes, flip, and then broil 7 – 8 minutes more, until internal temperature reaches 165°F.
How to Grill Chicken Thighs
- Prepare your grill: Heat grill to medium-high (about 425°F to 450°F). Brush the grill grates with oil.
- Add the chicken: Arrange the marinated chicken pieces on the hot, oiled grates.
- Cook: Grill for about 7 minutes per side; chicken thighs are cooked through when internal temperature reaches 165°F.
Again, bone-in chicken thighs take significantly longer to cook, so be sure to adjust the cooking time to reflect that.
Recipe Tips
Boneless chicken thighs are a really forgiving dish, so they’re perfect for a busy day or evening. If you want to make sure you get the absolute best flavor, follow these easy tips:
- Let the chicken marinate for up to 8 hours for maximum flavor. Wipe away most of the marinade when it’s time to cook.
- Always let your chicken stand for 15 minutes before cooking. Room-temperature proteins cook better, resulting in a tastier texture.
- If you choose the broiler method, a broiler pan works great to hold the chicken thighs – but you can also use a baking sheet or cast-iron skillet. Don’t use glass or Pyrex under the broiler.
Serving Suggestions
The Indian-inspired flavor combinations in this dish pair really well with basmati rice but also go deliciously with jasmine rice, a simple mango spinach salad with a sweet vinaigrette, or a mixture of raw, fresh veggies and fruit.
And if you’re in the mood for something extra, consider adding some Indian samosas or samosa chaat on the side for an authentic, flavorful dinner experience!
How to Store and Reheat Leftovers
- Store leftover chicken similarly to how you would store leftover steak. First, allow it to come to room temperature. Then, cover in sauce (you can use additional yogurt, but do not use leftover marinade, since it contains the juices of the raw chicken) so the meat doesn’t dry out. Store in an airtight container for up to 4 days.
- To reheat, place the chicken gently in an ovenproof dish and warm at 200°F until just heated through. Don’t overcook, or the chicken will become dry. You can also warm the chicken over very low heat on the stovetop in a covered skillet.
More Chicken Thighs Recipes
- Asian Glazed Air Fryer Chicken Thighs
- Stovetop Chicken thighs
- Glazed Broiled Chicken Thighs
- Marinated Oven Baked Chicken Thighs
ENJOY!
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Yogurt-Marinated Chicken Thighs (Indian Inspired)
Ingredients
- 1 cup nonfat plain yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 8 (about 2 pounds, total) boneless, skinless chicken thighs
- chopped fresh cilantro, for garnish
Instructions
- In a large mixing bowl, combine yogurt, oil, curry powder, chili powder, cumin, garlic powder, onion powder, and salt; mix to combine.
- Add chicken thighs and toss until well-coated.
- Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.
- Remove chicken from fridge and let stand for 15 minutes at room temperature.
Oven Method:
- Set oven to BROIL.
- Transfer chicken to a broiler pan or foil-lined baking sheet or broiler pan. Discard yogurt marinade.
- Broil chicken for 8 minutes; flip chicken thighs and broil 7 to 8 minutes more, or until internal temperature reaches 165°F.
- Remove from oven.
- Garnish with cilantro and serve.
Grill Method:
- Preheat grill to medium-high, about 425°F to 450°F.
- Brush the grill grates with oil.
- Place chicken thighs on grill and grill for 7 minutes per side, or until internal temperature of chicken reaches 165˚F.
IMPORTANT:
- If using bone-in chicken thighs, cook (or grill) for about 25 to 28 minutes, flipping the chicken thighs halfway through cooking.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe is soooo delicious and easy! The broil time was spot on. This will be made again and again, as my family devoured it. You have the best recipes, Katarina!
Thanks. I make your recipes many times over!
Thank you so much for your kind words! I’m thrilled to hear that your family enjoyed the recipe. It’s great to know that my recipes are a hit in your kitchen. Happy cooking! ๐
Tasted great! I cut into bite-sized pieces before marinating for most of a day, then browned them in a wok and put them in a curry. I accidentally put 1 tbsp of cumin instead of half, but it seems to have made no difference to the taste.
Can I use Greek plain yogurt instead?
Yes, that also works.
Yogurt marinades are the best! Chicken thighs cooked to 165ยบF will be rubbery and a lot of the fat won’t get rendered. Roasting to 185ยบF and then resting for 5 minutes will result in tender, moist, juicy, fall off the bone delicious chicken with crispy skin. (Convection roast @ 350ยบF) Or you can broil and play the flip game every 10 minutes.
I used bone in thighs, and I cooked it for 24-30 minutes. It was so juicy and delicious! I also added the marinade on top after flipping the thighs halfway through cooking since I didnโt want to waste the yummy spices. This recipe will be in our rotation for meals from now on.
Soooooo good! This will be a staple.
Thank YOU! I’m very glad you enjoyed it! ๐
Ok so I have marinated chicken that I need to cook, but it has been in its yogurt/Mayo marinade for over 24 hours how do I ensure that it is tender when cooking ?
Hi!
For perfect results, use an instant read meat thermometer. Broil chicken for 8 minutes; flip chicken thighs and broil 7 to 8 minutes more, or until internal temperature reaches 165ยฐF.
I love this recipe. I used bone in skin on chicken thighs and cooked in the oven. It is one of our favorites and I make it at least every other week. Thanks for the recipe!
That’s great to hear! I’m very happy you loved this recipes! Thank YOU! ๐
The ROI on this recipe is fantastic! So low effort with such great results! I added bell pepper slices and broccoli florets to the sheet pan when I flipped the chicken over and everything was cooked perfectly. Dinner on the table in 20 minutes, and the leftovers were equally good!!
We will be making this regularly, and maybe even rotating other spices in but using the same yogurt marinating and broiling methods! Thank you!
My daughter and I both loved this recipe! So flavorful and easy to make. I’ve made it several times now and never disappointed. Am making it for company next week!
That’s wonderful to hear! I’m very glad you enjoyed it! Thank YOU! ๐