Chicken Legs Marinated In Yogurt And Spices Recipes

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YOGURT MARINATED CHICKEN



Yogurt Marinated Chicken image

This yogurt marinated chicken comes out so perfectly juicy! Easy to make, it's seasoned with Mediterranean spices and each bite is wonderfully flavorful.

Provided by Becky Hardin

Categories     Main Course

Time 9h

Number Of Ingredients 15

5 chicken leg quarters (thigh attached)
1 cup plain yogurt
2 tablespoons oil
½ cup of lemon juice (juice of two lemons)
Zest of two lemons
1 ½ teaspoons salt
½ teaspoon pepper
1 ½ teaspoons paprika
1 teaspoon cumin
¼ teaspoon cinnamon
⅛ teaspoon cayenne pepper
6 garlic cloves (minced)
¼ cup red onion (minced)
½ cup fresh parsley (chopped)
½ cup fresh cilantro (chopped)

Steps:

  • Combine yogurt, oil, spices, red onion, parsley, and cilantro in a large ziplock bag. Knead bag to mix.
  • Add chicken quarters to bag and let marinate for at least two hours or overnight.
  • Preheat oven to 375℉.
  • Remove chicken from bag and discard marinade. Place chicken on a cooking rack over a pan that has been lined with parchment paper. Bake chicken, uncovered, for 50-60 minutes, or until meat thermometer inserted into the thickest part of the thigh reads 165℉ and juices run clear.
  • Turn oven to broil. Broil for 2-3 minutes to crisp up the skin, watching carefully to avoid burning.
  • Serve immediately.

Nutrition Facts : Calories 417 kcal, Carbohydrate 8 g, Protein 26 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 148 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER



Yogurt-Braised Chicken Legs With Garlic and Ginger image

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.

Provided by Claire Saffitz

Categories     Chicken     Garlic     Ginger     Coriander     Cumin     Yogurt     Chickpea     Green Onion/Scallion     Mint     Lime     Dinner     Braise

Yield 4 servings

Number Of Ingredients 12

4 whole chicken legs (thigh and drumstick), patted dry with paper towels
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
1 head of garlic, halved crosswise, plus 1 clove
1 (3") piece ginger, peeled, scrubbed, thinly sliced
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
3 cups plain whole-milk yogurt (not Greek), divided
1 (15-oz.) can chickpeas, rinsed
Thinly sliced scallions, mint leaves, and lime wedges (for serving)

Steps:

  • Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
  • Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
  • Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
  • Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
  • Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.

YOGURT-MARINATED CHICKEN



Yogurt-Marinated Chicken image

This tender marinated chicken gets its zing from chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chiles. It's a surefire hit of summer cookouts. -Naheed Saleem, Stanford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup fat-free yogurt
3 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
6 bone-in chicken breast halves (6 ounces each)
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, ginger, sugar and seasonings; add chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare the grill for indirect heat, using a drip pan. Place chicken over drip pan and grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

SPICY YOGURT CHICKEN



Spicy yogurt chicken image

Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron

Provided by Good Food team

Categories     Main course

Time 30m

Number Of Ingredients 6

8 skinless chicken drumsticks
142ml pot natural yogurt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric

Steps:

  • With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
  • Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium

CHICKEN WITH YOGURT AND SPICES



Chicken with Yogurt and Spices image

My husband who is a spice nut, makes this chicken dish. We love it and it is so easy to put together. Marinates overnight. It is good broiled or grilled.

Provided by ratherbeswimmin

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 cup plain yogurt
1 teaspoon grated lemon, zest of
2 tablespoons lemon juice
3 cloves garlic, minced
salt
6 boneless skinless chicken breast halves

Steps:

  • Add the first 4 ingredients to a shallow dish; stir to mix well.
  • Add the yogurt, lemon zest, lemon juice, garlic, and salt; stir to mix well.
  • Add the chicken to the dish; spoon the sauce over the chicken to coat well.
  • Cover with foil or plastic wrap and refrigerate overnight.
  • Spray broiler pan with non-stick cooking spray.
  • Take chicken out of marinade and drain well; discard marinade.
  • Put chicken in the broiler pan.
  • Broil 3 inches from heat source for about 5 minutes, turning once, or until chicken is browned and cooked through.
  • Serve.

Nutrition Facts : Calories 161.7, Fat 3, SaturatedFat 1.3, Cholesterol 73.8, Sodium 96.7, Carbohydrate 3.4, Fiber 0.3, Sugar 2.1, Protein 28.9

TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL



Tandoori -Style Yogurt-Marinated Chicken Legs for the Grill image

This is tandoori chicken adapted for the grill, plan ahead the chicken needs to marinate overnight in the yogurt, I have made this recipe many times, it's wonderful! :)

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time P1DT25m

Yield 8 chicken legs

Number Of Ingredients 12

2 1/2 cups full-fat plain yogurt, divided
2 tablespoons fresh lemon juice
2 tablespoons fresh minced ginger
2 tablespoons minced fresh garlic
1 1/2 teaspoons salt
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
8 chicken legs (with thighs attached, skin on or removed)
6 tablespoons melted butter

Steps:

  • In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
  • Add in the chicken and toss to coat.
  • Cover and refrigerate over night.
  • Prepare the grill to a medium-high heat.
  • Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
  • Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
  • Delicious!

Nutrition Facts : Calories 443.4, Fat 31.5, SaturatedFat 12.8, Cholesterol 171.5, Sodium 680.3, Carbohydrate 5.4, Fiber 0.3, Sugar 3.8, Protein 33.3

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