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The delicious flavor from the spices along with the crisp crust from the yogurt marinade makes this an easy recipe that looks and tastes like you did a lot of work!


  • 1 cup 24 hour yogurt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon garlic oil
  • 1/4 cup packed fresh mint
  • 4 strips lemon zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon grated fresh ginger or 1/2 teaspoon ground
  • 4-6 pounds bone-in, skin-on chicken pieces
  • Sea salt to taste


  1. Place all ingredients, except chicken and salt, in a blender and blend until incorporated and smooth.
  2. Put chicken in a large zip lock bag or a rectangle pan and cover with marinade. Marinate chicken overnight.
  3. For cooking, preheat oven to 350 degrees.
  4. Remove chicken from marinade, leaving marinade on chicken.
  5. Add chicken pieces to a cookie sheet and space evenly. For larger amounts of chicken, use two pans so chicken isn’t overly crowded.
  6. Lightly salt each piece of chicken.
  7. Dispose of additional marinade left behind.
  8. Bake for 50 minutes (longer for larger pieces) or until golden brown and completely cooked.


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