Chicken thighs with yoghurt sauce


Ingredients for 4 people


  • 8 Karagiannakis Poultry chicken thighs
  • 200g peppers into small cubes
  • 200g yoghurt
  • 1 clove garlic, finely chopped
  • 10g onion powder
  • 10g smoked paprika
  • 20g grated ginger
  • 50g olive oil
  • Juice of 1 lemon 
  • Salt and pepper

In a bowl, stir the yogurt, garlic, onion, paprika, ginger, olive oil and lemon juice.
Salt and pepper the chicken, put in a large bowl or in a plastic cooking bag and stir with the yogurt mix. Refrigerate for 2 hours or more, to marinate. Preheat oven to 180ºC. Transfer the chicken to a baking pan, spread the bell peppers between the chicken thighs and pour the yogurt mix on top. Roast for 30 minutes. When the chicken thighs are ready, the meat should slightly come off and form a crust. Serve immediately.

Tip: You can switch up the marinade ingredients. Oregano, mint, sage, cinnamon and all exotic spices match this recipe beautifully. Prepare twice as much yogurt mix to serve with chicken. 

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