Everyone is so busy! Work! School! Kids! Kids’ activities! No one has a lot of spare time. This is a recipe for the busy. Before you run out the door for work or school, take five minutes and give your chicken thighs a little love. You can even prepare them the night before.
This marinade takes about five minutes to whip together and you can let the fridge, and time, work their magic to marinate the chicken. When you come home, you can just put it in the oven and make your sides while it cooks. This recipe can easily be doubled if you have bigger eaters or are cooking for more people. I feel like chicken tonight!
Prep time: 5 minutes; Cook time: 3+ hours marinating + 30 – 35 minutes; Serves: 2 – 4 people
What you need:
- 4 bone-in, skin on, chicken thighs
- 1/2 cup Greek yogurt
- 1 tbsp cumin powder
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp Mexican (or regular) oregano
- 1 1/2 tbsp olive oil
- 1/2 tbsp lemon juice
- 1 small onion, sliced
- salt
- pepper
What you do:
- Salt your chicken thighs, both sides
- In a bowl, add the Greek yogurt
- Add the cumin, chipotle powder, garlic powder, Mexican oregano
- Add the olive oil
- Add the lemon juice
- Stir
- Put the marinade in a large ziplock bag
- Add the chicken thighs, squish the marinade around the chicken thighs and turn the thigh to cover in marinade
- Add the sliced onions
- Seal bag, trying to get rid of as much air as possible
- Squish marinade around the chicken and onion slices
- Place in the fridge for 3 hours to all day
- Preheat your oven to 425ºF
- Dump the contents of the ziplock bag into a roasting dish, make sure that the chicken is skin side up
- Cook until chicken is roasted and skin is browned (chicken should be 165ºF), about 30 – 35 minutes
- Serve and enjoy!
