Fragrant yoghurt marinated chicken

Tender, juicy, high in protein, and bursting with flavour, this yoghurt-marinated chicken is quick to prepare and works in countless settings—from an easy weeknight dinner to a summer barbecue. Yoghurt adds beneficial probiotics and tenderises the meat while carrying all the flavours of the warm spices and fresh lemon.

• Serves 4

• Prep time: 5 minutes

• Cook time: 40 minutes

• Martinating time: 2-8 hours

Ingredients

• 4 chicken breasts (skin on, or off for a leaner meal)

• 200g natural yoghurt

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 2 garlic cloves, minced

• Zest and juice of 1 lemon

• Pinch of sea salt

• Freshly ground black pepper, to taste

Method

Step 1

Prepare the marinade in a bowl by combining the yoghurt, cumin, paprika, oregano, garlic, lemon zest and juice, salt, and pepper.

Step 2

Place the chicken in the marinade, ensuring it’s well coated. Cover and refrigerate for at least 2 hours. If you can, up to 8 hours is ideal.

Step 3

When you’re ready to cook, preheat the oven to 180°C (fan) / 200°C (conventional) / 400°F. Arrange the chicken on a baking tray. Bake for 25–35 minutes, depending on the cut and size of your chicken breasts (check they’re cooked through and that the juices run clear).

Step 4

Rest for 5 minutes before serving. Pair with salad, potatoes, or your favourite sides — it’s especially good with my Citrus Fennel Salad.