Best Middle Eastern Yogurt Chicken Marinade (Juicy & Easy)
This Middle Eastern yogurt chicken marinade is the easiest way to turn simple chicken into something incredibly juicy, tender, and full of flavor.
Ingredients
- 6 chicken leg quarters skin-on
- 4 tbsp plain yogurt
- 3 tbsp olive oil plus extra for drizzling at the end
- 3 tbsp lemon juice
- 3-4 garlic cloves minced
- 1½ tsp onion powder
- 1½ tsp ground coriander
- 1½ tsp ground cumin
- 1½ tsp turmeric
- 1½ tsp smoked paprika or Aleppo pepper
- 1½ tsp salt
- ¾ tsp black pepper
- 1½ tsp mild harissa paste optional
Instructions
- Prepare the marinade. In a large bowl, whisk together the yogurt, olive oil, lemon juice, minced garlic, onion powder, ground coriander, cumin, turmeric, smoked paprika, salt, and black pepper. Stir in the harissa paste if using.
- Marinate the chicken. Add the chicken leg quarters to the bowl and turn to coat them well in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat the oven. When ready to cook, preheat the oven to 400°F.
- Arrange the chicken. Transfer the marinated chicken to a large baking dish or roasting pan, skin-side up. Spoon any remaining marinade over the chicken and drizzle lightly with olive oil.
- Bake. Cover the dish tightly with foil and bake for 35–40 minutes, allowing the chicken to cook gently and stay tender and juicy. Remove the foil and continue baking for 20–25 minutes, or until the chicken is golden and cooked through and the internal temperature reaches 165°F. For extra color and crisp skin, broil for the last 2–3 minutes if desired.
- Rest and Serve. Let the chicken rest for about 5 minutes before serving. Spoon some of the flavorful pan juices over the chicken.
Notes
**If you’d like to make this a one-pan meal, you can add potato wedges and onion wedges to the baking dish around the chicken before baking. They will cook in the marinade and absorb all the delicious flavors.
RECIPE TIPS:
Pat chicken dry before marinating for better browning.
Marinate at least 30 minutes (overnight is best).
Don’t overcrowd the tray so it roasts properly.
Use full-fat yogurt for best texture and flavor.
Rest chicken 5–10 minutes before serving.
Store any leftover chicken legs in an airtight container for up to 3 days.
Calories are an estimate and may vary depending on chicken size and ingredients used.