Yogurt Marinated Chicken Thighs

Some weeknights just call for something easy, delicious, and a little bit feel-good. These yogurt-marinated chicken thighs are exactly that, it’s tender, juicy, and quietly healthy, with warm spices and a lemony lift. Serve them with a simple salad, roasted veg, or tucked into a warm pita with a sa7ce driizled over it, now that’s lekker!

INGREDIENTS

• Chicken thighs boneless and skinless, 6 pieces (also works well with skin on, bone-in chicken breasts or thighs)
• 3 tbsp Greek yogurt, lactose free
• 1 tbsp fresh lemon juice
• 1 tsp coriander seeds
• 1 tsp smoked paprika
• 1 tsp red chili flakes
• ½ tsp BBQ Chicken spice
• Pinch of salt
• 2 tbsp fresh Cilantro/Coriander, chopped
• 3 tbsp Olive oil

INSTRUCTIONS

1. Preheat oven to 400° F or 200° C.
2. Grind together coriander seeds, paprika, BBQ chicken spice and red chili flakes in either a mortar and pestle or spice grinder to a medium grind.
3. In a medium size bowl add the chicken, yogurt, lemon juice, spice mix and salt, Mix it altogether.
4. Add the chicken yogurt mixture in a resealable bag or freezer bag, seal it and refrigerate overnight or for 1 to 3 hours, if you want to make it on the same day.
5. Remove chicken from refrigerator, transfer it to a baking dish, but before you do that coat the dish with olive oil and then remove the chicken from marinated sauce and keep the leftover marinated sauce for next time round.
6. Drizzle the rest of the olive oil over the chicken and place in the oven.
7. Bake for 40 to 45 minutes or so, or until chicken is done.

Serve with sweet potatoes or roasted potatoes, crisp salad, lemon wedges, or warm pita or flatbread.