Baked Lemon-Ginger Chicken with Yogurt Marinade

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender chicken thighs baked in a zesty yogurt marinade with fresh ginger and lemon, perfect for weeknight dinners. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, yogurt, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
• 1/2 cup, plain yogurt
• 2 tbsp lemon juice
• 1 tbsp, grated ginger
• 3 cloves, minced garlic
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 1, sliced lemon
• 2 tbsp, chopped cilantro

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, mix 1/2 cup yogurt, 2 tbsp lemon juice, 1 tbsp grated ginger, 3 cloves garlic minced, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp paprika, and 1/4 tsp salt.
2. Step 2: Add 1.5 lbs chicken thighs, cut into 1-inch pieces, to the marinade and toss to coat. Let sit for 30 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in an oven-safe skillet over medium-high heat. Add the marinated chicken and cook for 3 minutes per side until browned.
4. Step 4: Transfer skillet to oven and bake for 15 minutes until chicken reaches 165°F (74°C) internally.
5. Step 5: Remove from oven, garnish with lemon slices and 2 tbsp chopped cilantro.