yogurt curry chicken thighs

This post was originally shared on June 13, 2010. I have updated the recipe, photos and text today.

When we entertain, I like to keep things as simple as possible. Time passes so quickly when you have a house full of friends, so having work done ahead makes a big difference in timing the meal. Every time I forget how great life is when you do all the prep ahead, I regret it!

Earlier this summer I thought I had planned out a simple meal, but I ended up spending the entire party tending the grill. I love to grill, but I love hanging out with my friends even more, so next time, I’ll plan the menu a little differently! {Either that, or I’ll outsource the grilling to someone else 😉 )

Part of a successful menu is one that’s prepped and cooked before the guests even arrive. One of my favorite make-ahead staples is chicken thighs because they are so forgiving. These zesty curry and yogurt marinated thighs are a make ahead miracle. They can be partly or wholly prepared in advance so I can focus on corralling the kiddos and enjoying our guests.

The marinade can be made two days ahead, and the chicken marinates a day ahead. Then when it comes time to cook the chicken, just take the cover off the dish that the chicken is marinating in, and pop it straight into the oven! Boom, 1 hour later, chicken is served.

Wondering what to serve with this Yogurt Curry Chicken Thigh recipe? Here are some ideas for ya:

Entertaining Menu Idea

1. Simple Pickled Beets
2. Lemony Carrot Salad with Mustard Seeds and Feta
3. Brown Rice Salad with Roasted Sweet Potatoes
4. Yogurt Curry Chicken Thighs
5. Ricky Bobby Cocktails
6. Blueberry Almond Tart

Yogurt Curry Chicken Thighs

• Author: Katie Webster
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 1x
• Category: entree
• Method: oven
• Cuisine: Indian

★★★★★

4.8 from 5 reviews

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Description

These yogurt curry marinated chicken thighs are super simple to make. They are a fantastic recipe to make when you’re entertaining, because they are effortless. You can prep them completely ahead, and then just pop them into the oven. They bake right in their marinade, and they come out tender, moist and super flavorful!

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Scale 1x2x3x

Ingredients

• 6 cloves garlic, peeled
• 1/2 cup plain non-fat Greek yogurt
• 2 tablespoons honey
• 2 tablespoons lime juice
• 2 tablespoons curry powder
• 1 tablespoons grated ginger
• 1 teaspoon kosher salt
• 4 pounds bone-in chicken thighs, skin removed and any visible fat trimmed
• 2 tablespoons chopped cilantro for garnish, optional

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Instructions

1. Fit food-processor with steel blade attachment. With motor running, drop garlic cloves one at a time through feed tube and process until finely chopped. Remove lid and add yogurt, honey, lime juice, curry powder, ginger and salt. Process until smooth. Alternatively mince garlic and whisk together with the marinade ingredients.
2. Place chicken thighs in a large baking dish. Add marinade, turn to coat chicken in the marinade. Cover and refrigerate 4 hours or up to 1 day for maximum flavor.
3. Preheat oven to 400 degrees F. Remove cover from baking dish and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 168 degrees F, 50 minutes to 1 hour. Serve hot garnished with cilantro.

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Notes

Make ahead: Prepare marinade up to two days before adding the chicken.

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Nutrition

• Serving Size: 1 piece chicken, about 4 ounces meat
• Calories: 157 cal
• Sugar: 3.46 g
• Fat: 6 g
• Fiber: 1
• Protein: 24 g
• Cholesterol: 92 mg