Ingredients:

  • 1 cup (240 ml) plain yogurt
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) brown sugar
  • 1 tablespoon (15 g) smoked paprika
  • 1 tablespoon (15 g) garlic powder
  • 1 tablespoon (15 g) ground cumin
  • 1 teaspoon (5 g) cayenne pepper
  • ½ teaspoon (2 g) salt
  • ½ teaspoon (2 g) black pepper
  • Juice of 1 lemon
  • 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs/680 g)
  • Fresh cilantro or parsley, for garnish (optional)

Instructions:

  1. In a mixing bowl, whisk together yogurt, olive oil, brown sugar, smoked paprika, garlic powder, cumin, cayenne, salt, pepper, and lemon juice.
  2. Place chicken thighs in a Ziploc bag or airtight container. Pour marinade over chicken, ensuring even coating. Seal the bag/container and refrigerate for at least 1 hour (up to overnight for best results).
  3. Preheat oven to 400°F (200°C) or prepare your grill for medium-high heat.
  4. Remove chicken from marinade and place on a lightly greased baking sheet or grill pan. Bake or grill for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and skin is crispy and golden brown.
  5. Remove chicken from heat and let it rest for 5 minutes. Garnish with fresh cilantro or parsley, if desired. Serve hot.