Ingredients
Scale
- 1 cup Greek plain yogurt (I used Hawthorne Valley)
- 2 tablespoons garam masala
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 bone in and skin on chicken thighs
Instructions
- Combine the yogurt and spices in a medium sized bowl. Cut two slits on the top of the chicken thighs through the skin – just to pierce through the skin into the meat. Place the thighs into the marinade mixture. Marinade in your refrigerator for 2-4 hours.
- Preheat oven to broil. Place the chicken thighs skin side showing on a wire rack on top of a baking sheet. Place in the oven on the second rack for 2 minutes. Watch it carefully so that it doesn’t burn. Rotate the pan so that each piece gets some color on it.
- Leaving the chicken in the oven, turn the broil off and preheat oven to 400F.
- Roast for 15 minutes. Remove from the oven and let sit for 2-3 minutes before serving.
- The chicken is great with hummus, tzatziki sauce, quick pickled red onions and naan.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: oven
- Cuisine: chicken