Spiced Chobani® Yogurt-Marinated Crispy Chicken Thigh

Recipe courtesy of Zack Randol
Sponsor: Chobani®

Servings: 6

Ingredients

Yogurt Marinade:

• 10 oz Chobani^® Nonfat Greek Yogurt
• 1 tsp ground allspice
• 4 cloves garlic, minced
• 2 Tbsp minced ginger
• 2 Tbsp honey
• 1 lime, zested
• 1 tsp minced fresh thyme
• 2 Tbsp kosher salt

Chicken Thighs:

• 3 ½ lb skin-on, bone-in chicken thighs

Roasted Potatoes:

• 2 lb petite red potatoes, quartered
• 1 tsp kosher salt
• 1 Tbsp canola oil
• 1 Tbsp chili crisp oil

Chili Crisp Yogurt:

• 6 oz Chobani^® Nonfat Greek Yogurt
• 1 lemon, juiced
• 1 Tbsp minced shallot
• 1 tsp kosher salt
• 2 Tbsp chili crisp oil

Garnish:

• Minced chives

Directions

Yogurt Marinade:

1. In a large bowl, whisk together the marinade ingredients to thoroughly combine.
2. Add the chicken to the marinade and turn to coat each thigh. Refrigerate and marinate for 12–24 hours.
3. Preheat the oven to 400°F.
4. In a skillet, sear the chicken skin-side down until the skin is golden brown. Flip it over and finish cooking in the oven, until the chicken reaches an internal temperature of 165°F.

Roasted Potatoes:

1. Preheat the oven to 450°F.
2. In a large bowl, combine the quartered potatoes, salt, canola oil and chili crisp oil and mix to coat the potatoes.
3. Spread the potatoes onto a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

Chili Crisp Yogurt:

1. In a bowl, stir together the yogurt, lemon juice, shallot, salt and chili crisp oil.

For service:

1. Spread the chili crisp Yogurt onto the middle of a serving dish.
2. Gently pile the potatoes on top of yogurt.
3. Place the chicken thigh on top of potatoes and garnish with chives.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley