Baked Chicken With Chile-Yogurt Marinade Recipe

Name: Baked Chicken With Chile-Yogurt Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 1 jalapeno, halved lengthwise and seeded; 1 large onion, cut into large chunks; 1/4 cup packed fresh cilantro, basil, or parsley leaves; One 16-ounce container plain low-fat yogurt; Grated zest of 2 limes; 1/4 cup fresh lime juice; 2 tablespoons chili powder or pure ground mild chile, such as ancho; 1 teaspoon salt; 4 large (8 to 9 ounces each) chicken breast halves, each cut in half crosswise to make 8 pieces total; 6 chicken drumsticks; 6 chicken thighs

Servings: persons

3 garlic cloves
1 jalapeno, halved lengthwise and seeded
1 large onion, cut into large chunks
1/4 cup packed fresh cilantro, basil, or parsley leaves
One 16-ounce container plain low-fat yogurt
Grated zest of 2 limes
1/4 cup fresh lime juice
2 tablespoons chili powder or pure ground mild chile, such as ancho
1 teaspoon salt
4 large (8 to 9 ounces each) chicken breast halves, each cut in half crosswise to make 8 pieces total
6 chicken drumsticks
6 chicken thighs

1
1. To make the marinade, with the machine running, drop the garlic and jalapeno through the feed tube of a food processor. Add the onion and cilantro, and pulse until the onion is finely chopped. Add the yogurt, lime zest and juice, chili powder, and salt, and process into a puree. (Or place all of the ingredients, but only 1 cup of the yogurt, in a blender and process until smooth. Transfer the marinade to a bowl and stir in the remaining yogurt.)
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2. Divide the chicken pieces between two 1-gallon self-sealing plastic bags. Pour in the marinade and seal the bags. Refrigerate for at least 2 and up to 8 hours.
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3. Position two racks in the top third and center of the oven and preheat to 400u00b0F. Line two large baking sheets with aluminum foil and lightly oil the foil. (This makes for easy cleanup.)
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4. Remove the chicken from the marinade. Arrange on the baking sheets. Bake for 20 minutes. Turn the chicken and switch the positions of the baking sheets from top to bottom. Continue baking until a drumstick shows no sign of pink when pierced at the bone, about 25 minutes more. Transfer to a serving dish. Serve the chicken hot.

808

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 garlic cloves, 1 jalapeno, halved lengthwise and seeded, 1 large onion, cut into large chunks, 1/4 cup packed fresh cilantro, basil, or parsley leaves, and more.

Yes, Baked Chicken With Chile-Yogurt Marinade 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.

Baked Chicken With Chile-Yogurt Marinade

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