Monday, September 29, 2014

Yogurt Sriracha Chicken Thighs

Here we are at the start of another week with fall in full swing.  I actually had a surprisingly relaxing weekend and made a wonderful brunch with one of my best friends.  Saturday my boyfriend and I went to one of my favorite Portland parks, Cathedral Park, and recreated our second date.  We walked around and secretly drank champagne while watching boats go by on the river, it was a perfect and romantic afternoon.  As we walked around we bumped into Occidental's Oktoberfest, it looked like a blast and we will definitely have to check it out in the coming years.  I made this recipe after researching what chicken recipes I could make in order to use up my yummy plain whole fat Nancy's yogurt.  Enjoy!

Serves 4

The Ingredients
1/4 cup plain yogurt (whole fat)
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh rosemary
2 tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
4 to 5 large bone-in, skin-on chicken thighs
The Process

1.  In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper. Place chicken thighs in a large ziploc bag and pour marinade over. Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour, I marinated the chicken overnight.

2.  Preheat oven to 375F. Arrange chicken thighs in a single layer in a baking dish or broiler pan. Spread any marinade remaining in the bag over the thighs. Bake 35 to 40 minutes, or until chicken is cooked through. Then broil on high for 4 minutes, until skin is crispy and golden brown.

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