3 ½ - 4poundschicken pieces, thighs or chicken breasts
Yogurt Marinade:
1 ½cupsFull Fat Greek Yogurt
1cupfresh cillantro
4clovesgarlic
2tablespoonsfresh lemon juice
1teaspoonkosher salt
1teaspoonblack pepper
½teaspoonpaprika
Instructions
In a food processor, combine all the marinade ingredients and pulse until it is in a paste. If you don't have a food processor, you can mince the cilantro and garlic finely and stir together in a bowl.
Add the marinade to a medium bowl with the chicken pieces and toss to coat. Cover the bowl with plastic or foil and place in the fridge for four hours or overnight.
When ready to bake the chicken, preheat oven to 450˚F and move a rack of the oven to the upper third of the oven.
Place chicken pieces on a baking sheet lined with parchment paper. Leave some room between each chicken piece for air flow.
Bake the chicken for 25-45 minutes depending on the kind of chicken cut you are using. Chicken cutlets or chicken breasts will cook faster than chicken thighs. Personally, I like chicken thighs and bake them for 45 minutes, rotating the pan once during cooking.
As always, I recommend using an instant read thermometer to make sure your chicken is at 165˚F. For chicken thighs, I like to go a bit higher until 175˚F so the fat can render out a bit more.
Serve the yogurt chicken with sides of your choice, rice or pasta, and a vegetable.