The key to success with this delicious dish, is the patience to resist the temptation to open that over door.
Ingredients:
Marinade
1 cup Greek yogurt
1 tbsp. lemon juice
1 tsp. allspice
1 tsp. fresh coarse ground black pepper
1 tsp. ground cayenne pepper
1 tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. coriander
2 tsp. fresh ginger, minced
1 tsp. salt
1 tsp. smoked paprika
1 tbsp. finely minced garlic
1 tbsp. Thai chili paste with garlic
You'll also need these ingredients:
8 bone-in chicken breasts
1/2 lemon for garnish
Directions
In a medium mixing bowl, stir together yogurt, lemon juice, spices, garlic, ginger and chili paste. Stir well until a smooth and thick consistency is achieved.
Divide chicken between two large zip lock bags, adding ½ of the marinade to each bag. Zip bags closed and knead until marinade completely coats chicken. Refrigerate for 24 hours.
Flip bags and knead twice during marinade time.
Preheat oven to 425.
Line a large roasting pan with foil and place roasting rack into pan. Place chicken on rack, making sure pieces do not touch. Brush extra marinade onto chicken pieces.
Place chicken into the oven for approximately 30 minutes (do not open oven during this time!) After thirty minutes, turn chicken pieces and roast for an additional 10 minutes. Turn oven off and let chicken rest in closed oven for 20-30 minutes ( do not open oven!).
Serve with brown rice and your favorite vegetable side. Enjoy!