This chicken is awesome. It’s super flavorful, easy to whip together, and oh so yummy! It reminds me a little of the Island Lime and Coconut Chicken I’ve made in the past, but the yogurt in this adds a great slightly tangy taste. You can throw this in a ziploc bag (double bag, just to be safe) and let it marinade overnight, or make it in the morning and you’ll have an awesome dinner. I served this with some whole wheat Israeli couscous, but rice, quinoa, roasted or mashed potatoes would all be good options as well.
Adapted from Girl Cooks World
- 6 boneless, skinless chicken thighs (about 2 lbs),
- 3/4 cup Greek yogurt
- 3 garlic cloves, minced
- 1 1/2 tsp minced fresh ginger
- 1 tsp salt
- 3/4 tsp turmeric
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground cardamom
Double bag a large ziploc, and place all ingredients inside. Seal and smoosh (technical term) around to mix all ingredients. Refrigerate for at least 6 hours.
Preheat oven to 350°F. Pour chicken/marinade into a 9×13″ pan and bake for about 30 minutes, or until cooked through.