Garlic-Yogurt-Marinated Chicken Thighs

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Tangy yogurt tenderizes the meat and balances the heat from the jalapeño peppers. Grill indoors on a grill pan, or rev up the outdoor grill. Steamed sugar snap peas round out the meal.

Hands-on time: 25 minutes
Total time: 8 hours 35 minutes
Yields: Makes 4 servings


8 garlic cloves, smashed

2 jalapeño peppers, tops removed

1 large shallot, quartered

1 tablespoon kosher salt

1 teaspoon ground cumin

6 tablespoons olive oil, divided

1 lime

1 tablespoon fresh lime juice

3/4 cup plain 2% reduced-fat Greek yogurt

6 tablespoons honey

8 skinned and boned chicken thighs

How to Make It

Process first 5 ingredients and 2 Tbsp. oil in a food processor until finely ground. Cut a thin slice from each end of lime. Peel lime; cut away bitter white pith. Add peeled lime and 1 Tbsp. juice to processor; process until smooth.

Whisk together yogurt, honey, 2 Tbsp. oil, and garlic mixture in an 11- x 7-inch baking dish. Add chicken to marinade, turning to coat. Cover and chill 8 hours.

Preheat oven to 400°. Heat remaining 2 Tbsp. oil in an ovenproof grill pan over medium-high heat. Remove chicken from marinade, discarding marinade. Cook chicken in hot oil 4 minutes; turn chicken. Transfer pan to oven, and bake 10 minutes or until done.


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