This will be on our dinner list for next week. I love the fact it marinates during the day (while we're at work) and then we get to cook it in 10min when we come home. Efficient and delicious:)

That looks great! The same seasonings (minus the yogurt) makes for great seasoning for Moroccan style Lamb Burgers. Instead of adding the yogurt, you can take the it and set it in a strainer for an hour or two, add some mint and then use it as a topping.

I made it once, but added a pinch of saffron instead of the paprika, and used thighs instead of breast. Cause I am a thigh girl (but I'm not the girl at the farmer's market the other day ;)

I have used yogurt as a marinade for chicken and lamb - it is so fantastic - everything is always so moist and juicy - I am sure to try this spice mixture - tonight in fact and will let you know how it goes. PS - I love your recipes.

If you can get it, try using a goat's milk yogurt. You probably have the best chance of finding it at a Middle Eastern or Indian grocer. Like goat cheese, it adds a certain tanginess which works really well with other spices.

And what're the odds you'd pair this with *gasp* spinach ;-) ?

Throw a big mound of couscous on the plate, and I'd be in heaven. Grilled, marinated chicken, garlicky sauteed spinach and couscous ranks among my Top 5 favorite meals.

A bit of grated ginger would be nice too.

What a great recipe! Elise, do you think I could bake the chicken in the oven instead of grilling? Thank you for the great recipe!

Hi Farida, Sure, why not? You could bake it or broil it. ~Elise

This reminds me a bit of a tandoori marinade (without the red food coloring, of course) that I like to make. The yogurt really does tenderize the chicken. I wish I had a tandoori oven to cook in, but instead I wipe off the marinade and do it on the grill.

This recipe was quite a hit. Brilliant!

There was a recipe similar to this one in this month's Bon Appetit. In that recipe some of the marinade was reserved for tossing some garbanzos in. Then the chicken and the garbanzos are all roasted together at 450 for like 20 minutes. I serve it over rice and its one of my favorite chicken dishes. Oh yeah, the paprika is smoked paprika. Elise, I tried that recipe specifically because of how much I love your smoked paprika roast chicken.

I'll definitely have to try marinating the chicken all day in the marinade instead of throwing everything together really quickly when I arrive home from work.

I fixed this for dinner tonight with both chicken breasts and thighs. Both were delicious! Thanks for the great recipe.

Thx sooooo much Elise for this recipe, it turned out AMAZING,but instead of cilantro I added parsley (I totaly forgot that the recipe required cilantro) but neverthelese the flavor of the parsley, paprika and the yogurt was mind blowing in the chicken breasts.

I made these last night for dinner and they turned out great! The only mistake I made was forgetting to oil the barbecue, so a lot of the yummy coating stuck to the grill :-(

But they were still delicious. Thanks for the great recipe!

I made this last night. It was delicious. The yogurt really does tenderize the meat. Very nice flavors. Will definitely make again.

So so so good! I made this the other night but i used parsley instead of cilantro and i baked the chicken. it was delicious and so easy.

One question: I didn't grill because I am curious how you get the coating to not fall off the chicken on the grill? As this marinade was rather thick, I wasn't sure how to do that.

I just removed the chicken from the marinade, some of the coating stayed on, some didn't. When grilled, some of the coating stuck to the grill bars, but it really wasn't a big issue. The long marinating time ensures that the chicken absorbs a lot of the marinade flavor. ~Elise

Hi Elise, I was intrigued when I saw this in the Sac Bee a couple of weeks ago and was glad to see it on your site as well. I made this yesterday and it is a great way to make bone/skinless chicken breasts as they can dry out so easily. We made the recipe to the letter (the orginal Bee version) and it was oh, so tasty. This will be in my repertoire.

Being a novice griller (and by this I mean I've never grilled) I decided to tackle what I first perceived to be a difficult recipe. However, I was pleasantly surprised at how fun-if not messy-the marinade was to make. I think I will puree the cilantro,ginger,garlic next time. Made chicken very moist, even two days later! However, it needs more of a kick. I'll add some jalapeno or red chili to the marinade next time. I'll be grilling more often ;)

Can I substitute the paprika with any other spice? I'm finding hard to find here in my country, and I really want to make this chicken
-thanks

Thanks so much for this recipe. I've never used yogurt as a marinade but it was great! I couldn't believe how tender it made the chicken.

Thanks for a great recipe!
Lisa