Best Baked Chicken With Chile Yogurt Marinade Recipes

Yogurt Baked Chicken image

Provided by Parsley

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb boneless skinless chicken breast
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/8 teaspoon red pepper flakes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons turmeric
2 teaspoons chopped fresh rosemary
4 green onions, chopped
2 teaspoons lemon juice
2 cups plain low-fat yogurt

Steps:

Place chicken breasts into a baking dish in a sigle layer.
In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
For best results, cover and chill for a few hours to allow flavors to blend.
Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

Grilled Chicken With Yogurt Marinade image

Provided by Lidey Heuck

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

1 cup plain whole-milk yogurt
2 garlic cloves, grated
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
1/4 teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)

Steps:

In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

Chile-and-Yogurt-Marinated Grilled Chicken image

Yield 4 servings

Number Of Ingredients 15

7 dried Kashmiri or guajillo chiles, broken into pieces, seeds removed
1 (1 1/2)-inch piece ginger, peeled, coarsely chopped
4 garlic cloves
1/2 cup plain whole-milk yogurt (not Greek)
3 tablespoons fresh lime juice
2 tablespoons mustard oil (optional)
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 1/2 teaspoons dried mango powder (amchoor; optional)
1 1/2 teaspoons crushed dried fenugreek leaves
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
2 tablespoons vegetable oil, plus more for grill
1 1/2 pounds skinless, boneless chicken thighs, patted dry
Kosher salt

Steps:

Place chiles in a medium bowl and pour in hot water to cover. Let sit until chiles are very soft, about 30 minutes; drain. Blend chiles, ginger, garlic, yogurt, cilantro stems, lime juice, mustard oil (if using), coriander, paprika, mango powder (if using), fenugreek leaves, garam masala, cumin, and 2 Tbsp. vegetable oil in a blender until smooth. Transfer marinade to a large resealable plastic bag. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every minute or so, until beginning to char in spots, 8-10 minutes total. Transfer to a platter and let rest 5-10 minutes before serving.
Do Ahead:
Chicken can be marinated 12 hours ahead. Keep chilled.