This was a total success, both flavorful and easy. My husband loved it, and he is not easy to please. I used boneless and skinless breasts, and the result was fabulous. Not only did I marinate for a little over three hours, but I spooned mixture over the breasts every now and then.
Spicy Yogurt Chicken
Plain yogurt is a magical ingredient in a marinade. It tenderizes chicken while keeping it moist and succulent. Add a little sweetener, something tart and warm spices--and you have a dynamite dish.
5 Reviews for Spicy Yogurt Chicken
I was a little skeptical to try this recipe after the first 2 reviews, but the third review was positive so I gave this a try. The market I shop at only carries local meats from local farms, so they only had chicken wings that day. I used them instead and doubled the marinade (kept the yogurt at double, but did a little under triple for the spices. Saffron is really strong so I left that a little under double) to make sure the chicken was packed with flavor. I looked up chix wings cooking times and found various ways to bake them. I decided to do 400 degrees for 10 minutes and then 350 degrees for 30 minutes. These wings came out flavorful, juicy and a recipe keeper for my family!
I am surprised to read the other reviews, because we really enjoyed this recipe. I went a little strong on the chili powder and garlic, and we ate it with some couscous mixed with olive oil, pine nuts and raisons. The chicken took about 40 minutes to cook in our oven, instead of 30. But the flavor was good and the chicken, very tender! Would definitely make it again.
Unfortunately, this dish didn't go over well in my house. I didn't think the flavors were very strong, and what flavor you did taste didn't meld well together.
This was just okay. I used chicken thighs, so I don't know if that made a difference or not. I am not saying it tasted bad, it is just not anything that I would keep in my regular rotation.