Oven-Baked Chicken Thighs with Yoghurt and Cumin Marinade

This yoghurt and cumin marinade turns simple chicken thighs into tender, juicy pieces full of flavour, perfect for busy evenings or an easy family dinner.

The yoghurt gently tenderises the meat, keeping it moist as it bakes. Combined with earthy cumin, smoky paprika, and a touch of garlic, it creates a depth of flavour that feels comforting yet vibrant. I like serving it with a crisp salad, a side of rice, or tucked into warm flatbreads for a satisfying meal.

It’s the kind of recipe that fits effortlessly into everyday life, with minimal prep and the oven doing most of the work.

Oven-baked chicken thighs with yoghurt and cumin marinade served alongside a portion of tomato bulgur pilaf

Ingredients

• 800g boneless chicken thighs

• 3 tbsp plain yoghurt

• 2 tbsp olive oil

• 1 tbsp tomato or red pepper paste

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• 2 cloves of garlic, minced

• Salt and freshly ground black pepper

• Optional: 1 tsp chili flakes for heat

Instructions

Combine the yoghurt, olive oil, tomato or red pepper paste, minced garlic, and all the spices in a bowl to create a smooth marinade. Season generously with salt and freshly ground black pepper.

Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 3 hours if time allows, to let the flavors deepen.

When ready to cook, preheat your oven to 200°C (fan 190°C). Line a baking tray with parchment paper and arrange the marinated chicken in a single layer.

Bake whole chicken thighs for 30–35 minutes or cubed pieces for 20–25 minutes, until golden and cooked through. For extra crispy edges, broil for the last 5 minutes.

Serve hot, garnished with fresh herbs or a squeeze of lemon for brightness.