The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Victoria Abbott Riccardi
Source: EatingWell Magazine, April/May 2005


Recipe Summary

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

  • Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400 degrees F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.


Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.

Nutrition Facts

146 calories; protein 21.8g; carbohydrates 2.9g; dietary fiber 0.2g; sugars 2.3g; fat 4.7g; saturated fat 1.4g; cholesterol 97.8mg; vitamin a iu 192.5IU; vitamin c 1.3mg; folate 8.6mcg; calcium 67mg; iron 1mg; magnesium 30.4mg; potassium 335.2mg; sodium 264.5mg; thiamin 0.1mg.

Reviews (8)

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15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
This One's a Keeper Like other reviewers here I also left the marinade on during cooking. It smelled amazing in the oven. I also didn't have hot paprika on hand so I substituted sweet paprika which tasted very good. I found that 15 minutes under the broiler browned the meat beautifully but 15 minutes at 400 degrees was not quite long enough to cook the thighs to a temperature I felt comfortable serving. 15 minutes to broil followed by 30 minutes at 400 worked for me YMMV. I served this with taboule and steamed green beans. It was delicious. Pros: Delicious way to use up the last of the Greek Yogurt. Cons: Cooking time didn't quite work for me. Read More
Rating: 5 stars
These are tasty - a cultural riff on Tandoori chicken. If you use the broiler pan all that liquid will drain off as the chicken cooks. Keeps it nice & dry (though the meat is juicy). Line the pan underneath and cleanup is a snap! Read More
Rating: 4 stars
I thought they came out wonderful!! I liked the mild flavor and the yogurt tasted amazing on there. Read More
Rating: 5 stars
Phenomenal I don't EVER write reviews on food but this was ridiculously delicious. It's very easy to prepare clean up wasn't bad and the taste were flavors I've never experienced before (and that's a good thing!). The chicken came out with some crispy spots (which I like) and on the inside so tender and juicy. I only had time to marinade it for an hour. I could only imagine how great it would be if I did it longer! I paired this dish with a Basmati Sun-Dried Tomato Rice Pilaf and it totally complimented each other. Will definitely make this a family staple. (Link to rice: Pros: Very easy to make juicy and a tad crispy Cons: None Read More
Rating: 3 stars
watch nurtitional data I have made this a number of times for our family. Good flavor tender nice crispness under broiler. I also notice the pinkness with trepidation so we double check cooking temperature with a digital thermometer. If you are really watching your calories I would re-check this nutritional data with your own reference. Supposedly there are 4 servings of 2 thighs per serving for only 138 calories. Other resources attribute 150-225 calories per thigh so the real calorie count might be 300-450 calories per serving. Pros: Tasty tender Cons: fishy data Read More
Rating: 1 stars
Not for me I was really excited to make this for my husband and I. We prepared it the night before so it could marinate for the almost whole 24 hours it was allowed. The next day I popped it into the broiler and my house was filled with the delicious scent of this entree cooking. When we sat down to eat it and cut into it the meat was really reddish near the bone. The recipe does state that the meat will be that color but the appearance was too much for us. We both did try some of the meat that looked less pink on the outer-most part of the piece and we were both disappointed that the flavor was not consistent with the delicious smell while it was cooking. My dad and brother enjoyed their pieces and were not bothered by the color but they did mention this wasn't their favorite recipe I had made either. Pros: smelled delicious while cooking Cons: meat looks gross Read More
Rating: 5 stars
I had to substitute some ingredients but this still turned out great. I used boneless skinless breasts which I thought would be dry and they were fine. I baked them in a cast-iron pan and found that the yogurt made a kind of coating which kept the chicken very moist. I left a LOT of the yogurt on while I baked them. I used cayenne powdered ginger and parsley flakes as well as black pepper. Yummy with steamed broccoli and brown rice! Read More
Rating: 1 stars
No flavour. Read More
Rating: 5 stars
I made this recipe with both bone-in and boneless chicken thighs. My husband prefers the boneless/skinless but I prefer the bone-in. Both versions come out with very tender flavorful chicken. The one thing I've noticed is that there is a ton of liquid after cooking--so I tend to put them under the broiler for five minutes immediately after taking them out of all the liquid--that restores the beautiful look of this dish. Serve with potatoes sweet potatoes mixed vegetables or a tossed salad. Any of those make a great pairing with this dish. Read More