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Meat, Busy evenings

Yogurt and lemon marinated chicken with rice

Yogurt and lemon marinated chicken is a dish of roasted chicken thighs served with basmati rice and a fresh cucumber sauce, for 4 people, in 55 minutes, at an easy level, for about €2.70 per person. The key to success is the yogurt marinade with mild spices, which gently tenderizes the meat and lets the skin turn nicely golden in the oven.

Tonight, chicken marinated in yogurt, lemon and mild spices, roasted in the oven until tender, with fragrant rice.

Yogurt and lemon marinated chicken with rice
Total time
55 min
Difficulty
Easy
Cost per person
€2.70
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Yogurt does all the work here, it tenderizes the meat without masking it and leaves room for lemon and mild spices, paprika and cumin. In the oven, the marinade caramelizes slightly on the skin of the thighs and gives that grilled look you'd normally need a barbecue for. The basmati rice soaks up the juices and the fresh cucumber sauce balances out the warm spices.

This is a great weeknight dish, you can make the marinade the day before and the rest almost cooks itself in the oven. Kids generally like the mild warmth of paprika and cumin, with no heat at all, and the cucumber sauce softens things even further. You can also serve it to guests, it's a generous dish that needs very little attention once it's in the oven.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Dairy

  • Plain yogurt 3

Fruits and vegetables

  • Lemon 2
  • Garlic 3 cloves
  • Cucumber 1

Pantry

  • Basmati riceoften in the pantry 300 g
  • Sweet paprikaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Mix two yogurts with the juice of one lemon, crushed garlic, paprika, cumin, salt and pepper.

    Score the skin of the thighs in two or three places so the marinade can soak in.

  2. Coat the chicken thighs with the marinade and let them rest in the fridge, ideally for an hour.

    Put everything in a freezer bag, massage it in, and you'll wash less dishes.

  3. Arrange the thighs on a baking sheet, drizzle with a little oil and bake at 200°C, turning halfway through. 40 min

    Don't wipe off the marinade, the parts that caramelize give that nice grilled look.

  4. Meanwhile, cook the basmati rice in boiling salted water, then drain it. 11 min

    Rinse the rice before cooking it, it will be fluffier and won't stick.

  5. Make a fresh sauce with the last yogurt, grated cucumber and a little lemon juice, and serve with the chicken and rice.

    Squeeze the grated cucumber in your hand before mixing it in, the sauce stays nice and thick.

Our tips to get it right

  • Take the chicken thighs out of the fridge 15 minutes before baking, they'll cook more evenly.
  • If you have time, marinate overnight instead of just an hour, the meat will be even more tender and flavorful.
  • Check doneness by piercing the thickest part of the thigh, the juices should run clear, with no pink left.

The variations

  • Swap the chicken thighs for boneless thigh fillets, they'll cook faster, about 25 minutes.
  • For a vegetarian version, replace the chicken with thick slices of cauliflower marinated the same way and roasted in the oven.
  • To save time, marinate for just 15 minutes and cook the thighs in a skillet, then finish 5 minutes under the broiler for color.

What to serve it with

  • A fresh tomato salad
  • Warm pita bread
  • Iced mint tea

Storage

Cooked chicken keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, thaw in the fridge before reheating in the oven to keep the skin crisp. Make the cucumber sauce the same day, it releases water if it sits too long.

Questions about this dish

Can plain yogurt be replaced with Greek yogurt?

Yes, Greek yogurt works great and makes the marinade even creamier. Use the same amount, its thicker texture actually clings better to the chicken thighs.

Should you remove the skin from the chicken thighs before marinating?

No, keep the skin on, it protects the meat during cooking and it's what turns golden and crisp in the oven. Just score it in two or three places so the marinade can soak in.

Can the marinade be made the night before?

Yes, it's actually recommended, the meat turns out more tender and flavorful after a full night in the fridge. Take the dish out 15 minutes before baking for more even cooking.

Is this dish good for kids who don't like spicy food?

Yes, paprika and cumin add flavor without any heat, it's a mild recipe that works well for kids. The fresh cucumber sauce softens things even more if needed.

How long does it take to make a yogurt and lemon marinated chicken with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a yogurt and lemon marinated chicken with rice?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a yogurt and lemon marinated chicken with rice cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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