YOGURT BAKED CHICKEN THIGHS RECIPES

Name: Baked Chicken Thighs With Ginger, Thyme And Yogurt
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 large shallots, or six small shallots; 6 tablespoons fresh ginger, minced; 1/4 cup lemon juice; 2 teaspoons lemon zest; 1 3/4 cups plain yogurt; 1 1/2 teaspoons salt; 2 tablespoons fresh thyme leaves, stripped from the stalk and rubbed between fingers; 12 chicken thighs

BAKED CHICKEN THIGHS WITH GINGER, THYME AND YOGURT RECIPE ...

Baked Chicken Thighs With Ginger, Thyme And Yogurt Recipe ... image

Provided by Matt Lee And Ted Lee

Total Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 large shallots, or six small shallots
6 tablespoons fresh ginger, minced
1/4 cup lemon juice
2 teaspoons lemon zest
1 3/4 cups plain yogurt
1 1/2 teaspoons salt
2 tablespoons fresh thyme leaves, stripped from the stalk and rubbed between fingers
12 chicken thighs

Steps:

Purée shallots, ginger, lemon juice and lemon zest in a blender or a food processor. Gently fold yogurt into purée with a wooden spoon. Stir in salt and thyme.
Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
Heat oven to 425 degrees. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste. Chicken may be served hot or cold. If taking to a picnic, remove to a container and refrigerate until departure.

Nutrition Facts : @context http//schema.org, Calories 731, UnsaturatedFatContent 32 grams, CarbohydrateContent 11 grams, FatContent 52 grams, FiberContent 1 gram, ProteinContent 53 grams, SaturatedFatContent 15 grams, SodiumContent 860 milligrams, SugarContent 6 grams, TransFatContent 0 grams

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT RECIPE

Roasted Chicken Thighs With Garlicky Cucumber Yogurt Recipe image

In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that’s complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.

Provided by Melissa Clark

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 garlic cloves, finely grated, minced or passed through a press
1 tablespoon finely chopped fresh thyme or oregano leaves, or 1 teaspoon dried thyme or oregano
Large pinch of red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
1 lemon, cut lengthwise into thin wedges
1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream)
1/2 cup grated seedless cucumber, such as Persian or hothouse cucumbers (see Tip)
2 tablespoons chopped fresh mint (or use parsley or cilantro), for serving

Steps:

Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you’d like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

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