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Roasting Chicken in Greek Yogurt Marinade

I've been marinating chicken thighs in a Greek yogurt marinade today and I was wondering whether it would be best to roast the chicken with the marinade (and end up with a sauce to serve with the chicken) or to remove the chicken from the marinade and roast. Any suggestions? Thank you!

asked by A Pleasant Little Kitchen almost 2 years ago
9 answers 906 views
516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 2 years ago

I would roast with the yogurt and make sure you cook to the right temperature (use an instant read thermometer).

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added almost 2 years ago

Thank you bigpan!

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added almost 2 years ago

Actually, I would roast without yogurt, (unless it is very fatty yogurt). It might release too much water and you might end up cooking the chicken instead of roasting it.

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added almost 2 years ago

Thank you QueenSashy, this is what I did! I needed a reason why not to cook in the yogurt and you gave me it. It turned out great!

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Sam1148

Sam is a trusted home cook.

added almost 2 years ago

I do that often. Using Skinless Chicken thighs.
With a couple of a types of yogurt marinade.
- Yogurt, Garlic, Lemon, Oragano
This I give a shake and bake with seasoned bread crumbs or cornflakes
- Yogurt, Tandori paste, garlic.
This gets blasted really high heat.
- Yogurt, Curry Powder...extra tumeric and paprika (cinnamon and ginger)
This gets high treatment too.

The yogurt protects the chicken and bakes on nicely.

As for the sauce. I never bother with a sauce for these. But you could make a tazakazi sauce with cucumbers, garlic, yogurt.
Or just make a simple cucumber salad with yogurt and a touch of curry powder, salt and pepper. (maybe some finely crushed garlic).

Although from the question, I'm thinking your marinade is rather thin and liquid like, can you explain? Because the marinade would be needed to be heated....and the yogurt in a thin marinade with acid would curdle when heated.

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added almost 2 years ago

Sam1148 I used Greek yogurt, saffron, lemon juice, olive oil, garlic and salt. I ended up roasting it without the marinade and it worked perfectly. Thanks for the info, I appreciate it!

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Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

I would probably bake the chicken without the marinade. I think the yogurt on the chicken will be enough yogurt.

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added almost 2 years ago

Susan W you were exactly right! I didn't need anything else with the chicken. Thanks for the input, I appreciate it.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 2 years ago

It sounds really good. I think it will be my next chicken dish.