Spiced Yogurt-Marinated Chicken
15
- Prep Time10 mins
- Total Time1 hr 15 mins
- Makes4 to 6 servings
Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Nicole Billark.
I love marinating with yogurt because the added dairy proteins and sugars help facilitate the Maillard browning and caramelization reactions, which lend tons of extra flavour. —Jennifer Pallian
Ingredients
1/2 cup full-fat plain yogurt
3 tbsp lemon juice
2 tbsp avocado or canola oil
1 tbsp minced garlic
1 tbsp paprika
2 tsp finely grated ginger
2 tsp cumin
2 tsp salt
1 tsp cayenne
1/2 tsp pepper
1.2 kg chicken drumsticks or skin-on, bone-in chicken thighs
Chopped cilantro, for garnish
Instructions
Whisk yogurt with lemon juice, oil, garlic, paprika, ginger, cumin, salt, cayenne and pepper in a large baking dish. Add chicken and turn to coat evenly. Cover and marinate at room temperature for 30 min or refrigerate for up to 24 hrs.
Preheat barbecue to medium.
Oil grill. Place chicken, skin-side down, on grill. Barbecue until chicken lifts easily from grate without sticking or tearing, about 7 min.
Turn off half the burners so only one side of barbecue is lit. Flip chicken pieces over, place on unlit side, then increase heat to high on lit side. (You’re creating an oven environment to finish cooking the chicken without burning it.) Grill, lid closed, until an instant-read thermometer inserted in chicken reaches 165F, about 25 min.
Transfer chicken to a platter and sprinkle with cilantro.
Kitchen tip
If you’re marinating chicken in the refrigerator, let it stand at room temperature for 30 min before grilling.