Baked Chicken Thighs With Ginger, Thyme And Yogurt
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large shallots, or six small shallots
- 6tablespoons fresh ginger, minced
- ¼cup lemon juice
- 2teaspoons lemon zest
- 1¾cups plain yogurt
- 1½teaspoons salt
- 2tablespoons fresh thyme leaves, stripped from the stalk and rubbed between fingers
- 12chicken thighs
Nutritional analysis per serving (6 servings)
924 calories; 67 grams fat; 19 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 13 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 67 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée shallots, ginger, lemon juice and lemon zest in a blender or a food processor. Gently fold yogurt into purée with a wooden spoon. Stir in salt and thyme.
- Step 2
Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
- Step 3
Heat oven to 425 degrees. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste. Chicken may be served hot or cold. If taking to a picnic, remove to a container and refrigerate until departure.
Private Notes
Comments
This dish was so flavorful! My wife, not a big yogurt fan, loved it. Easy to prepare. Just make sure your shallow baking dish is metal, not glass. From the refrig to a 425 degree oven in one fell swoop is probably not a good idea!
This has become one of my standby recipes -- easy to make and absolutely delicious. I increase the yogurt mixture by another third to go over the rice on the side. Watch the ginger, it can easily become overwhelming when you increase.
In a convection oven use the roast button at 425 degrees. Don't forget to allow the chicken time to marinate for one hour in refrigerator. However, I did remove the 6 chicken thighs with skin on and bone in to come out of the refrigerator for about 20 minutes of the last part of the hour so that the yogurt did not curdle. Place skin side up in metal pan.Though I trimmed off the fat scruptiously, the bottom of the pan was juicy and the marinade was not pasty. Did find the dish tasty.
Followed advice of NYC Cook. Brilliant. Saves the day is right. The overall recipe has really nice flavors, but the mealy texture was a deal breaker for me until I turned the curdle into sauce.
The flavors are great, but the mealy texture was a deal breaker for me. I followed advice of NYC cook. Brilliant! Saved the day! Thanks
As i expected, the yogurt curdled and did not become a sauce at all. How did you prevent this?