Baked Chicken Thighs With Ginger, Thyme And Yogurt – a delicious recipe with shallots, fresh ginger, lemon juice, lemon zest, plain yogurt, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Puree shallots, ginger, lemon juice and lemon zest in a blender or a food processor.
2
Gently fold yogurt into puree with a wooden spoon.
3
Stir in salt and thyme.
4
Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer.
5
Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
6
Heat oven to 425 degrees.
7
Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste.
8
Chicken may be served hot or cold.
9
If taking to a picnic, remove to a container and refrigerate until departure.
624
kcal
Calories
31
g
Fat
13
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large shallots, or six small shallots, 6 tablespoons fresh ginger, minced, 1/4 cup lemon juice, 2 teaspoons lemon zest, and more.
Yes, Baked Chicken Thighs With Ginger, Thyme And Yogurt falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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