This Spicy Yogurt Chicken is a vibrant, flavor-packed main dish that balances heat with creamy richness. The yogurt marinade not only infuses the chicken with aromatic spices like cumin, ginger, and cayenne but also acts as a tenderizer, ensuring juicy results. The addition of a cornstarch slurry creates a light, glossy coating that clings beautifully to the meat. It’s an excellent choice for weeknight dinners when you want something more exciting than standard grilled chicken but still quick enough for a busy schedule. Serve it with rice, flatbread, or a crisp salad to soak up the flavorful juices. This dish brings a touch of international flair to your table with minimal effort and maximum taste.
Spicy Yogurt Chicken
Description
This Spicy Yogurt Chicken is a vibrant, flavor-packed main dish that balances heat with creamy richness. The yogurt marinade not only infuses the chicken with aromatic spices like cumin, ginger, and cayenne but also acts as a tenderizer, ensuring juicy results. The addition of a cornstarch slurry creates a light, glossy coating that clings beautifully to the meat. It&# 226;ÂÂs an excellent choice for weeknight dinners when you want something more exciting than standard grilled chicken but still quick enough for a busy schedule. Serve it with rice, flatbread, or a crisp salad to soak up the flavorful juices. This dish brings a touch of international flair to your table with minimal effort and maximum taste.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC).
-
Line a baking pan with foil and coat with cooking spray.
-
In a small bowl, combine 3/4 cup fat-free plain yogurt, 1 tablespoon lemon juice, 2 teaspoons grated ginger, 3 cloves crushed garlic, 1 teaspoon cumin, and 1/4 teaspoon cayenne pepper to make the marinade.
-
Place chicken breasts in a bowl or resealable bag, pour marinade over them, and ensure they are fully coated.
-
Cover and refrigerate for at least 8 hours or overnight to allow flavors to penetrate and meat to tenderize.
-
Remove chicken from refrigerator and place coated pieces in the prepared baking pan.
-
Pour any remaining marinade from the bowl into the pan around the chicken.
-
Cover the pan and bake for 5 minutes.
-
Remove from oven, rearrange chicken pieces if necessary, drain and discard the liquid from the pan.
-
In a small cup, mix 1 teaspoon cornstarch with 2 teaspoons water until smooth.
-
Stir the cornstarch mixture into the marinade remaining in the pan (if any) or directly over the chicken, spreading it evenly.
-
Sprinkle 1/4 teaspoon paprika over the chicken.
-
Cover the pan again and bake for 30 minutes, or until chicken is tender and juices run clear.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh ginger and garlic rather than powdered versions to enhance the aroma.
If you prefer less heat, reduce the cayenne to 1/8 teaspoon or omit it entirely.
Ensure chicken reaches an internal temperature of 165ðF (74ðC) for food safety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
For a richer flavor, you can substitute half of the fat-free yogurt with Greek yogurt.
