If you follow my recipes regularly, you know I love marinades! They boost the flavor of everything they’re used with, and they cover a multitude of cooking sins. I came across this particular marinade, simply titled Juiciest 6-Ingredient Chicken, on an IG ad. The marketing worked, because I printed the recipe and made it for dinner the next week.

This is a yogurt-based marinade, one of my favorite ways to flavor proteins. The high acid of vinegar and citrus-based marinades tenderizes meat aggressively. They are best used when you have a shorter period of time to marinate. However, they can sometimes make protein tough and rubbery.

Yogurt, however, is more gentle, which results in moist meat that can be pulled apart by your hands. Because it’s less aggressive, we recommend as much marinating time as you can manage. While the original recipe states a minimum of 1 hour, we recommend at least 3-6 hours.

To make it even better, this particular recipe uses bone-in chicken thighs, whose dark meat lends even more juiciness. Added chicken stock further ensures the meat will not dry out. As a result, this chicken is unbeatably moist, flavorful, and even makes great leftovers!

Marinated Chicken Thighs with Yogurt and Paprika
(Original recipe: The Modern Nonna)

Marinade
1/4 C olive oil
1/3 C Greek yogurt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried marjoram
1 tsp kosher salt
Pinch of black pepper

8 bone-in, skin-on chicken thighs
1/4 C chicken broth

Mix all marinade ingredients together in a bowl or freezer bag. Add chicken thighs and massage well to make sure every bit of chicken is covered. Cover (or seal the bag) tightly and let sit in the fridge for at least one hour, up to overnight.

Once marinated, preheat your oven to 400F and place the chicken in an oven safe baking dish. Pour in the chicken broth and make sure it’s well distributed throughout the chicken.

Bake uncovered until the chicken reaches 165F, about 45 minutes – 1 hour. Once it’s done, broil it on high for 1-2 minutes to give it a crisp, browned skin. Be careful not to let it burn.