Ingredients
- 1 cup (250ml) plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon finely minced garlic
- 1 tablespoon Thai chili paste with garlic (optional)
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons salt
- 12 chicken pieces chicken (drumsticks, boneless or bone-in thighs, breast halves, leg quarters etc)
For the Garnish
- Raw white onion slices
- Lemon slices
Method
- First we are making the marinade.
- Stir the yogurt and lemon juice together.
- Stir in the garlic, chili paste (if using), and all the spices until the marinade is smooth and thick.
- Put 6 pieces of chicken in one Ziploc bag and the other 6 in a second bag.
- Divide the marinade between both bags.
- Knead to get the marinade all over the chicken and seal the bags after squeezing out the air.
- Marinate in the refrigerator for 12 to 24 hours, flipping the bags a few times.
- Line a roasting pan with foil and lay a rack over the pan.
- Preheat the oven to 425 degrees F (220 degrees C).
- Arrange the chicken pieces, not touching, on the rack.
- Bake for 30 minutes.
- Flip the chicken pieces and bake for another 10 to 15 minutes, or until charred on one side.
- Check for doneness.
- Turn the oven off and let the chicken rest in the oven for 20 minutes.
- Transfer the chicken on to a warmed platter and garnish with lemon wedges and onion slices, if liked.