Juiciest 6 Ingredient Chicken

Juiciest 6 Ingredient Chicken

This is the Juiciest 6 Ingredient Chicken recipe ever. In Bulgaria we are known for cooking or baking with yogurt. Plain yogurt makes for the perfect marinade and also makes so many of our baked goods so incredibly delicious, fluffy, and moist. Yogurt has a very long history in our country. Many Bulgarians claim Yogurt was accidentally discovered in Bulgaria thousands of years ago when nomadic tribes roamed the land. In Bulgaria, yogurt is everywhere. You’ll find it on falafel wraps, slathered on moussaka and lined up in supermarket refrigerators. It is in traditional Bulgarian dishes such as tarator, a cold soup made of yogurt, water, cucumber, and dill; and snezhanka, a salad consisting of yoghurt, cucumbers, garlic and dill. People sip yoghurt drinks in the streets and we dip fried zucchini slices into yogurt dips too. We love yogurt with sweet bread, in soups and stews and so many other recipes as well. There is a type of bacterium that can only be found in Bulgarian Yogurt. Our particular yogurt is a combination of bacteria that characterizes the thickness, acidity, taste and aroma of the yogurt and it’s more tangy. Bulgarian yogurt has a very specific way in which it is prepared using a combination of the two strains: Lactobacillus Bulgaricus and Streptococcus thermophilus. The bacteria which causes milk to naturally turn into yogurt was discovered by a Bulgarian scientist and was named after our country so as you can see, we are very passionate about cooking with it and I hope you do too.

Juiciest 6 ingredient chicken

Juiciest 6 Ingredient Chicken

This is the juiciest 6 ingredient yogurt marinated chicken recipe ever. In Bulgaria we are known for cooking or baking with yogurt. Plain yogurt makes for the perfect marinade and also makes so many of our baked goods so incredibly delicious, fluffy, and moist. Yogurt has a very long history in our country. Many Bulgarians claim Yogurt was accidentally discovered in Bulgaria thousands of years ago when nomadic tribes roamed the land, many cultures dispute this so we will never truly know the exact origin in my opinion but none the less it's a staple in our country. In Bulgaria, yogurt is everywhere. You’ll find it on falafel wraps, slathered on moussaka and lined up in supermarket refrigerators. It is in traditional Bulgarian dishes such as tarator, a cold soup made of yogurt, water, cucumber, and dill; and snezhanka, a salad consisting of yoghurt, cucumbers, garlic and dill. People sip yoghurt drinks in the streets and we dip fried zucchini slices into yogurt dips too. We love yogurt with sweet bread, in soups and stews and so many other recipes as well. The bacteria which causes milk to naturally turn into yogurt was discovered by a Bulgarian scientist and was named after our country so as you can see, we are very passionate about cooking with it and I hope you do too.
4.50 from 2 votes
Prep Time 5 mins
Cook Time 1 hr
Servings 2 large servings or 4 small

Ingredients
  

  • 8 chicken thighs or any cut of chicken
  • ¼ cup olive oil
  • cup plain yogurt — I use Balkan-Style Greek yogurt is lovely, any works
  • 2 big pinches of salt
  • pepper to taste
  • paprika to taste
  • tablespoon of Italian seasoning — use dry oregano if you don’t have any
  • ¼ cup water or broth

Instructions
 

  • Add the chicken to a bowl with the rest of the ingredients and massage it really well with clean hands. Let it sit and marinate in the fridge for at least one hour to overnight. You don't have to wait as you can bake it right away but it will be so much more tender if you do.
  • Take it out of the fridge and transfer it to an oven safe baking dish. Pre-heat the oven to 400F.
  • Push the chicken to the side with a spoon and add some water or broth and move the chicken around so that the juices are distributed evenly.
  • Bake it uncovered for 45 minutes to one hour depending on how big/small the thighs are. To crisp up the skin further you can add the chicken on broil for 1-2 minutes but keep a very close eye on it. Enjoy on salad, mashed potatoes, on wraps, with rice, or with any side you like.

Notes

You can absolutely use any cut of chicken like chicken breast but the cooking time will have to be adjusted. Less time for white meat and more time for dark meat. Breast will take anywhere from 15-25 minutes depending on the thickness and cut. Feel free to use any seasonings you love and you can absolutely do this with whole chicken as well. The longer you let it sit, the better. Let it sit anywhere from a minimum of one hour to overnight. Measure everything with your heart. You can absolutely make this in the air-fryer but please check on your air-fryer manual for the temperature and time. You can use any plain yogurt you like such as Greek yogurt. Sour cream and mayo are amazing alternatives to yogurt. If you are dairy-free you can use Vegenaise as well. 
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Eve

I think you once mentioned an alternative to using yogurt in this recipe- possibly mayo?

Julie

Does the water/chicken broth go in the marinade? Or just in the pan for baking?

Anna

Could this be grilled or would that not work with the milk fats and would it be too easy to burn?

Nicole

4 stars
The flavor was great but I didn’t get the crust I was hoping even after broiling. Any tips?

Svasti

5 stars
Love this recipe! Could i make it in a pan instead of baking it?

Baran

Hi! I have a question. Why didn’t my chickens get crispy at all? They were just cooked 🙁
I used conventional heating. Should I use bottom element heat?
Also, I had to keep them in the oven for about half an hour to grill but the result wasn’t like yours at all 🙁

Last edited 3 months ago by Baran
Birdy

How long do I bake boneless skinless thighs for with this recipe?

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