Yogurt is a perfect medium to marinate chicken. It not only tenderizes using enzymes that break the meat down, allowing seasonings to enter, but also provides a tart flavor that compliments whatever spices you use. Give this recipe a go!
1/2 cup whole milk Greek yogurt
4 garlic cloves, grated or minced
3 scallions, minced
1/4 cup cilantro, minced
1 (1-inch) piece peeled fresh ginger, grated
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 1/2 tablespoon curry powder
Zest and juice of one lime
Optional: Sriracha, hot sauce, cayenne to taste
3 pounds (bone-in or boneless) skinless legs and/or thighs
Combine all ingredients, except the chicken, in a bowl. Taste and re-season to your liking. In a resealable plastic bag, add chicken and marinade. Seal well and massage the closed bag to coat chicken. Marinate at room temperature for at least 30 minutes or put the bag in the lowest part of the refrigerator until ready for use.
Bring chicken back to room temperature if you have refrigerated it, approximately 30 minutes. For cooking boneless chicken, I suggest grilling, broiling or searing in a hot pan and finishing in a 350-degree preheated oven for 10 minutes, if needed. For bone-in, I suggest baking in a preheated 375 degree oven with thinly sliced onion and carrot for 45 minutes, basting every 15 minutes until done.
Chop up the boneless meat to use over rice, in a lettuce wrap or a sandwich with some pickled vegetables. Serve the bone-in kind with roasted cauliflower with raisins and pistachios and quick sauteed greens. Finish both kinds with sliced scallions and cilantro.