Yogurt Garlic-Mint Chicken
Submitted by CLK
Skinless chicken dipped in yogurt, coated in seasoned bread crumbs, and baked until crispy. Served with a punchy green dipping sauce of fresh mint, garlic, ginger, and green chili that steals the show.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minCrispy baked chicken is great. Crispy baked chicken with a fresh green sauce buzzing with garlic, mint, and green chili? That’s a whole different level.
The chicken itself is straightforward: skinless legs and thighs get dunked in plain yogurt, rolled in seasoned bread crumbs, and baked on a wire rack so they crisp up on all sides without any frying. The yogurt acts like glue for the crumbs and keeps the meat juicy underneath.
But the real reason you’ll make this again is the dipping sauce. A whole head of garlic, fresh mint, coriander, parsley, ginger, and green chilies get blitzed into a thin, bright green sauce that’s equal parts herbaceous and fiery. Pour it in a crescent around the chicken and let people drag every bite through it.
Pro Tips
- Pat the chicken completely dry before dipping in yogurt. Wet chicken means the crumbs slide off instead of sticking.
- Bake on a wire rack set over a sheet pan. This lets hot air circulate underneath so you get an even crunch without flipping.
- Pulse the sauce just until you see green flecks throughout. Over-blending turns it into baby food. You want texture.
- Make the dipping sauce while the chicken bakes. It tastes best fresh, when the herbs are still vibrant and punchy.
Ingredients
Directions
Preheat oven to 400 Degrees F.
Pour yogurt into wide shallow bowl and set it on your work surface.
Season the bread crumbs with salt and freshly ground pepper.
Spread crumbs out on a platter and place next to the yogurt.
Place a wire rack over a baking sheet and set it aside.
Dry chicken.
Each piece should be evenly coated.
Place chicken on the wire rack.
Bake for 40 to 45 minutes.
To serve, place a piece of chicken on each of 4 small plates.
Pour some sauce in a crescent on the bottom edge of each plate around the chicken but not on it.
Place the remaining chicken on a platter and pass the remaining sauce in a clear pitcher.
Dipping Sauce: Place all the remaining ingredients in a blender or food processor.
Flick the motor on and off until a thin flecked green sauce is achieved.
Serve at once.
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