Yoghurt Marinated Chicken Thighs - Tender BBQ Recipe

This is the SECRET to the most tender, melt-in-your-mouth chicken you've EVER tasted! Marinating chicken in yoghurt uses the lactic acid to break down the proteins, making the meat incredibly soft and juicy. Combined with a beautiful blend of Indian spices - smoked paprika, garam masala, cumin, and turmeric - this creates chicken that's packed with flavour and absolutely DELICIOUS. Cook it on the BBQ for that smoky char, or pan-fry or bake it - however you cook it, it'll be AMAZING!

Recipe Details:

• Prep Time: 10 minutes
• Marinating Time: 2-3 hours minimum (overnight is best)
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus marinating)
• Serves: 4 people
• Difficulty: Easy
• Special Equipment: Mixing bowl, BBQ/griddle/frying pan

This yoghurt marinade is absolutely MAGICAL and it's a classic technique for a reason! The lactic acid in yoghurt is brilliant at tenderising meat - it gently breaks down those tough proteins without making the chicken mushy like some other marinades can. What you end up with is chicken that's soft, tender, and just melts in your mouth. It's less work for you, but the results are absolutely INCREDIBLE. I'm using bone-in chicken thighs here because they're cheap, flavourful, and stay wonderfully juicy when cooked. If you've never boned out a chicken thigh before, don't worry - it's super easy and I've got a video showing you exactly how to do it (link below!). The spice blend I'm using is inspired by Indian flavours - smoked paprika for depth, garam masala for warmth, cumin for earthiness, turmeric for colour, plus salt and pepper. But here's the brilliant thing - you can use WHATEVER spices you fancy! This technique works with any flavour profile. Want to go Mediterranean? Use lemon, oregano, and garlic. Mexican? Try cumin, smoked paprika, and lime. The yoghurt is just the vehicle - you drive it wherever you want! Cooking this on the BBQ is absolutely ideal because you get that smoky flavour and those beautiful char marks, but if you don't have a BBQ, pan-frying or baking works brilliantly too. The marinade creates a slight crust that's absolutely divine.

Why You'll Love This Recipe

• Incredibly tender: Yoghurt tenderises the meat for melt-in-your-mouth results
• Uses up leftover yoghurt: Perfect zero-waste cooking
• Flavour-packed: Indian spices create incredible depth and warmth
• Totally adaptable: Use whatever spices you fancy - this technique works with anything!
• BBQ perfection: Smoky char marks and incredible flavour
• Works any way: BBQ, pan-fry, bake, or grill - all delicious!

Ingredients

For the Chicken:

• 4 bone-in chicken thighs (or boneless if preferred)
• 150g natural yoghurt 

For the Marinade Spice Mix:

• ½ teaspoon smoked paprika
• ½ teaspoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper (about a good crack's worth)

Optional Additions:

• 2 cloves garlic, minced
• 1cm piece fresh ginger, grated
• Juice of ½ lemon
• Fresh coriander, for garnish

Instructions

1. Bone out the chicken thighs (if using bone-in): If you're using bone-in chicken thighs, you'll need to remove the bones first. It's super easy! Check out my YouTube video here for a step-by-step tutorial: Watch it here.. Basically, you just cut along the bone and it pops right out. If you're using boneless thighs already, skip this step!

2. Make the spiced yoghurt marinade: In a large mixing bowl, add the yoghurt and all your spices - smoked paprika, garam masala, cumin, turmeric, salt, and black pepper. If you're adding garlic, ginger, or lemon juice, add those too. Mix everything together really well until the yoghurt is evenly coloured and all the spices are incorporated.

3. Add the chicken: Add your chicken thighs to the bowl with the spiced yoghurt. Give it a good stir so that everything is coated.

4. Cover and marinate: Cover the bowl with a plate big enough to sit on top. Pop it in the fridge and marinate for at least 2-3 hours. Overnight is even better - the longer it marinates, the more tender and flavourful it becomes. I often do this in the morning for dinner that evening, or the night before for the next day.

5. Prepare your cooking method: Heat your BBQ to medium-high heat, or preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6), or get a griddle pan or frying pan hot over medium-high heat. Whatever method you're using, make sure it's good and hot before you add the chicken.

6. Cook the chicken - BBQ method: If using a BBQ, place the marinated chicken thighs on the hot grill. Cook for about 6-8 minutes on the first side until you get lovely char marks, then flip and cook for another 6-8 minutes on the other side. The marinade will create a beautiful crust. Make sure the chicken is cooked through (no pink in the middle).

7. Cook the chicken - pan-fry method: If pan-frying, heat a little oil in a large frying pan over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until cooked through and beautifully golden. You might need to turn the heat down slightly if the marinade starts to burn.

8. Cook the chicken - oven method: If baking, place the marinated chicken on a lined baking tray and bake at 200°C for 25-30 minutes until cooked through and slightly charred on top. You can even turn on the grill for the last 6-10 minutes cooking to get a little extra char.

9. Rest the chicken: Once cooked, let the chicken rest for 5 minutes before slicing. This keeps all the juices inside the meat.

10. Slice and serve: Slice the chicken into strips and serve with your yoghurt flatbreads, yoghurt dressing, and whatever sides you fancy. Garnish with fresh coriander if you have it. Absolutely DELICIOUS!

Chef's Tips

Marinate overnight: The longer you marinate, the more tender the chicken becomes. Overnight is ideal!

Bone-in is cheaper: Bone-in thighs are often cheaper and more flavourful. Watch my video to see how easy it is to bone them out.

 BBQ is best: The smoky flavour and char marks from the BBQ are absolutely DIVINE, but other methods work brilliantly too.

Watch for burning: The yoghurt marinade can catch and burn if your heat is too high. Medium-high heat is perfect.

Check it's cooked: Chicken should be cooked through with no pink in the middle. Use a meat thermometer if you're unsure - it should reach 75°C internal temp.

Rest before slicing: Let it rest for 5 minutes so all those lovely juices stay in the meat.

Adapt the spices: This technique works with ANY spice combination - use whatever flavours you fancy!

Double the recipe: This marinade is brilliant for meal prep - double it and cook extra chicken for the week.

Substitutions & Variations

Greek/Mediterranean version: Replace spices with 1 tablespoon dried oregano, 2 cloves minced garlic, zest and juice of 1 lemon, salt and pepper

Mexican-inspired: Use 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon chilli powder, juice of 1 lime, 2 cloves minced garlic

Middle Eastern: Use 1 tablespoon za'atar, 1 teaspoon sumac, 2 cloves minced garlic, juice of 1 lemon

Simple garlic & herb: Just use yoghurt, minced garlic, dried mixed herbs, salt and pepper

Chicken breast instead: You can use chicken breast, but it's less forgiving - be careful not to overcook it or it'll be dry

Greek yoghurt: Works brilliantly and creates an even thicker coating

Buttermilk marinade: Replace yoghurt with buttermilk for a different take on the same technique

Add heat: Add 1 teaspoon chilli powder or 1 fresh chopped chilli to the marinade for a kick

Storage & Reheating

Marinating: Marinate for at least 2-3 hours, but up to 24 hours is fine. Don't marinate longer than 24 hours or the texture can become mushy.

Cooked chicken storage: Store cooked chicken in an airtight container in the refrigerator for up to 3 days.

Serving cold: This chicken is delicious cold in wraps or salads the next day!

Reheating: Reheat gently in a pan over medium heat, in the oven at 180°C for 10 minutes, or in the microwave. Be careful not to overcook it or it'll dry out.

Freezing raw marinated chicken: You can freeze the chicken in its marinade! Freeze in a sealed bag for up to 3 months. Defrost in the fridge overnight before cooking.

Freezing cooked chicken: Freeze cooked chicken in an airtight container for up to 3 months. Defrost in the fridge and reheat gently.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs? A: Yes, but thighs are more forgiving and stay juicier. If using breast, be very careful not to overcook it.

Q: How long should I marinate for? A: Minimum 2-3 hours, but overnight (up to 24 hours) is ideal for maximum tenderness.

Q: Can I cook this without a BBQ? A: Absolutely! Pan-fry, bake, or use a griddle pan. You won't get the smoky flavour but it's still delicious.

Q: How do I bone out chicken thighs? A: Watch my tutorial video here: How to debone a chicken thigh. - it's super easy!

Q: Why use yoghurt to marinate? A: The lactic acid in yoghurt tenderizes the meat by gently breaking down proteins, making it incredibly soft and juicy.

Q: Can I use Greek yoghurt? A: Yes! Greek yoghurt works brilliantly and creates an even thicker, more coating-like marinade.

Q: My marinade is burning. What should I do? A: Turn the heat down! The sugars in the yoghurt and spices can burn if the heat is too high. Medium-high is perfect.

Q: Can I freeze the marinated chicken? A: Yes! Freeze it raw in the marinade in a sealed bag for up to 3 months. Defrost in the fridge before cooking.

You Might Also Like

2-Ingredient Yoghurt Flatbreads - The PERFECT accompaniment to this marinated chicken - serve it in wraps!

Easy Yoghurt Dressing - Drizzle this over your chicken for extra flavour and freshness.

The BEST Air Fryer Chippies - Brilliant side dish to serve alongside this flavourful chicken.

Enjoy!

Del x

This yoghurt marinated chicken is absolutely BANGING! The yoghurt makes it incredibly tender and the spices create the most amazing flavour. Cook it on the BBQ for smoky perfection, or pan-fry or bake it. However you cook it, it's DELICIOUS and uses up that leftover yoghurt perfectly!