Just when we thought Summer was over here comes the scorching hot days again. I wish this weather could seriously now decide which season we are in exactly. My kitchen is like a furnace on hot days so I needed to make something quick and easy. This Yogurt Mint Chicken was the perfect recipe.
I found this Yogurt Mint Chicken years ago in a Women and Home magazine. I tweaked the recipe a little and it tastes absolutely amazing.
The flavors of the mint with the cumin and coriander is heavenly. I absolutely love cooking this Yogurt Mint Chicken. It is also super easy to prepare. I pop all my ingredients in a blender and marinate the chicken for 30 minutes. Pop it into the oven and dinner is served. It also works really great on the braai or barbecue as some know it.
You can serve this chicken with a green bean salad or potato salad and some grilled corn, yum! However, I didn’t have time to go to the shops for more ingredients so I made some veggies and spicy rice on the side.
Some people love chicken with the skin so feel free to leave the skin on if you so desire. I prefer mine without the skin. Chicken is such a versatile protein, if I am ever stuck for ideas all I need is chicken and I can instantly come up with a dish. It’s why my freezer is always stocked with chicken. At least enough for an emergency meal, is there such a thing as an emergency meal. Well, if you’re a mum that has hungry kids, then yes there is such a thing….haha!
Personally I love chicken on the bone, maybe it’s why I love this Yogurt Mint Chicken. My middle son would disagree though, he cringes when he sees anything other than chicken breasts. Well, tonight that soon to be chef will be making his own dinner I guess.
If you love chicken on the bone as much as I do then this recipe is especially for you.
More Chicken Recipes to try:
Yogurt Mint Chicken
- 8 pieces of chicken drumsticks and thighs
- 1/2 cup mint leaves
- 1/2 cup yogurt
- 3 large cloves garlic
- zest of 1 lemon
- 1 tbsp honey
- 1 tbsp ground coriander
- 2 tspn ground cumin
- 1/2 tspn cayenne pepper
- 1/2 tspn chilli flakes
- juice of half lemon
- Season chicken with salt and pepper and set aside
- Add all the ingredients, except the lemon zest, to a blender and blend into a smooth paste
- Add the chicken to a large bowl and mix in the marinade and the lemon zest. Refrigerate for 30 minutes
- Shake off the excess marinade. Place the chicken on the braai or in an ovenproof dish and roast for about 40 minutes or until chicken is cooked and juices run clear