Spiced-Yogurt Marinaded Chicken

I saw this on Liz’s Cooking Blog last week, it looked SOOO yummy! When Adam and I went grocery shopping and saw chicken was on sale, I bought some and knew I had to make this recipe.

We mixed up the marinade last night and it smelled SOOO good, I knew it had to create great flavor with that smell.

It marinated for about 24 hours before baking. These took a little longer to bake then I had planned so they didn’t get as crispy as I wanted, but they are still VERY good.

Spiced-Yogurt Marinaded Chicken (From: Martha Stewart)

• 1 cup plain yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped (1/2 cup)
• 1/4 cup packed fresh mint
• 4 garlic cloves, chopped
• 2 strips lemon zest (each 2 inches long)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot paprika (I omitted)
• 1/2 teaspoon ground coriander  (I omitted)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Bone-in chicken pieces

Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.

Marinate the chicken overnight, and then roast, still coated with the marinade, in a 375-degree oven.
Recipe Notes:
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe’s everyday ingredients. Makes enough for 5 to 6 pounds chicken. This marinade works best with a whole chicken cut into pieces or bone-in, skin-on pieces.

Tagged as: Chicken