published Mar 11, 2024 Yogurt marinated chicken is the easiest way to get tender results with just a few ingredients. A little lemon juice, some garlic, and a few spices add a punch of intense flavor that infuses the meat right down to the center. Use boneless thighs or breast meat — whichever you prefer. While many recipes grill the meat, I prefer to bake this instead. Who wants to lose all that delicious flavor from the sauce? Plus, it frees up my attention to work on side dishes and lets me make this dish no matter the weather. I love to pair this yogurt chicken recipe with fluffy couscous and warm pita to soak up all those incredible juices, but it would be just as delicious with tabouli salad or Lebanese rice pilaf. Pictured below, I served it with my Zaatar Couscous with Vegetables. And don’t get me started on the leftovers! Delicious reheated, in wraps, and with hot or cold pieces topping salads and sides alike.
Recommended Tools
Baking Dish – Can be glass, ceramic, or porcelain — as long as all of the yogurt chicken will fit! Mixing Bowl – Use this to whisk together the marinade so the ingredients are well combined. Storage Bag or Plastic Container – A zippered storage bag makes marinating easy since you can toss it when you’re done. If you opt for a plastic container, add a tight-fitting lid or cover with plastic wrap.
Storing and Reheating
Transfer leftover zaatar yogurt chicken to an airtight container. It will keep for up to 3 days in the refrigerator, but I don’t recommend freezing it. While the recipe can and often does vary by region in the Middle East, there are some basic spices that you will find in nearly every recipe. Spices that you’ll find in other recipes include cumin, and coriander. Reheat in the oven at 350 degrees F for 10-15 minutes, or until warmed through. You can add a little broth to the pan if the chicken pieces seem dry. Love this recipe? Share it with the world on Pinterest.
