Cold Weather Comfort Food:Yogurt Marinated Chicken

Andy Anderson !

By
@ThePretentiousWichitaChef

Seen a lot of recipes of chicken marinated in yogurt, so I thought I would give it a try.

Okay, don’t freak out about the yogurt… the way I’m doing this you will never know that it was baked that way. You’ll just be left with juicy, flavor-infused chicken that will warm you up on a crisp Autumn day.

So, you ready… Let’s get into the kitchen.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

4 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

PLAN/PURCHASE

3 lb
chicken parts (i like to cut up a whole fryer)
1/8 tsp
cayenne pepper
1 tsp
ground paprika
2 tsp
ground cumin
1 clove
garlic, minced
1 1/4 c
yogurt (more on this later)
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
In a small non-reactive bowl add all the marinade ingredients.
4
Whisk together.
5
Take the chicken parts, and sprinkle with some salt, and pepper.
6
Add the chicken parts to a large non-reactive bowl, and then add the marinade.
7
Chef’s Note: I tried several different yogurts for this recipe. I started with Greek yogurt, but it imparted too much alternate flavor to the chicken. What I finally liked was whole milk yogurt. It’s similar to a buttermilk marinade but with additional notes of flavor.
8
Thoroughly combine the marinade with the chicken.
9
Cover the bowl, and allow to rest in the refrigerator for 4 (up to 8) hours.
10
Place a rack in the middle position, and preheat the oven to 360 (182c).
11
Place a piece of parchment paper in a baking sheet.
12
Chef’s Note: If you have a cooling rack that will work, place that on the parchment paper. That way the chicken will have a chance to cook on all sides evenly.
13
Remove the chicken from the refrigerator, shake off any excess marinade and place on the baking sheet.
14
Bake in the preheated oven for about 1 hour, until the juices in the chicken run clear.
15
Chef’s Tip: The best way to know if your chicken is finished cooking, use an instant read thermometer, the internal temp should be 165f (75c).
16
PLATE/PRESENT
17
Add the chicken to a dish, and add your favorite side. In this photo, I’m using smashed red potatoes. Enjoy
18
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Healthy, Heirloom