I think I tend to favor chicken breast for my best chicken recipes, but these yogurt marinated chicken thighs have completely changed my mind. They’re super easy to make– just mix the marinade, let the chicken sit in the refrigerator, grill, and done! Nothing complicated here, just plan for a bit of marinating time and you’re good to go. I’m so excited to be able to use the grill more often now that summer is here, so recipes like this are here to stay. Yum!
How to Store and Reheat
Store leftover yogurt marinated chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight before reheating in a pan set over medium-low heat until warmed through.
Serving Suggestions
I like to serve these yogurt marinated chicken thighs with some basmati rice or naan bread, as well as some classic grilled vegetables. So delicious and simple!
How to Make Yogurt Marinated Chicken Step by Step
Mix the Marinade: Combine 1 cup of plain whole milk yogurt, 1 tablespoon of olive oil, 1 tablespoon of garam masala, 2 tablespoons of garlic paste (or 3 tablespoons of minced garlic), ½ tablespoon of ground ginger, 1 teaspoon of crushed red pepper flakes, 1 teaspoon of sea salt, and ½ teaspoon of ground black pepper in a large bowl and stir well to combine. Coat the Chicken: Add in 12 boneless, skinless chicken thighs and toss to coat. Spoon the yogurt mixture over the chicken to make sure all is covered. Marinate the Chicken: Cover and marinate in the refrigerator for 2-4 hours. Heat the Grill: Coat the grates of a grill (or a grill pan) with oil. When ready to cook, heat the grill or grill pan to medium-high heat (375-450°F). Grill the Chicken: Remove the chicken from the yogurt marinade, but do not pat dry. Grill each chicken thigh for 5-6 minutes per side, or until the internal temperature reaches 165°F.
