- 1 cup plain yogurt
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped (1/2 cup)
- 1/4 cup packed fresh mint
- 4 garlic cloves, chopped
- 2 strips lemon zest (each 2 inches long)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- bone-in chicken pieces
- Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.
- Marinate the chicken overnight, and then roast, still coated with the marinade, in a 375-degree oven.
A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients. Makes enough for 5 to 6 pounds chicken. This marinade works best with a whole chicken cut into pieces or bone-in, skin-on pieces.
I was a little concerned that this would be too similar to last night's dinner of Indian-Spiced Chicken Burgers, but it wasn't. The yogurt marinade made this the juiciest chicken we've ever tasted, which is saying a lot since this was a free-range vegetarian-fed chicken (which are sometimes less juicy). I loved the marinade. I will be making this again.
Liz's Rating: 8/10
Tim's Rating: 8.5/10