Marinate Chicken In This Creamy Ingredient For A Tender, Juicier Bite

Few things are worse for a chicken-loving foodie than biting into meat that's tough, dry, and bland. There are many ways to ensure that doesn't happen to chicken thighs in particular, but no matter which bit of the bird you're cooking, yogurt could be the key to getting a tender, juicy mouthful every single time. Widely used in Indian cuisine, the lactic acid in this dairy product will break down the meat's proteins, leaving it beautifully tender. Unlike marinades with a citrus juice or vinegar base, yogurt acts more gently, so it's less likely to mess up the texture of your chicken if it's left a bit longer than intended.

With its tangy taste, yogurt is otherwise fairly neutral, giving us the freedom to add other ingredients and mix up the end result's taste. We think robust, woody herbs like rosemary and thyme are delicious here, and citrus always pairs amazingly with yogurt's creaminess (though overdoing it could cause curdling). Whatever you throw in, a good grind of salt and black pepper is a must.

Slather the marinade on the chicken (though don't be tempted to put too thick a coating on or it might stick), then let it sit for up to 12 hours. As well as tenderizing the meat, the marinade allows the aromatics to infuse into the flesh, while the yogurt itself caramelizes and gives the chicken a slightly tangy, truly flavorful coating.

While most people use plain yogurt as a marinade for chicken, you can absolutely use a flavored one (some argue that strawberry works brilliantly) to give the meat just a hit of sweetness. If you'd rather stick to a classic marinade, opt for a thicker yogurt — Greek is particularly good for this purpose — so it will coat the chicken and not slide off during the marinating process. If you want to explore more Indian recipes (tandoori chicken springs immediately to mind), a traditional yogurt known as dahi is excellent too and is available at specialty shops and some larger grocery stores.

Similar to sourdough bread, dahi is made using a starter that's added to warmed milk and left to ferment (many cooks also eventually add dry red chilis, citrus juice, or vinegar). Dahi is thicker, a little sweeter, and creamier than its European counterpart, bringing all sorts of flavor-boosting possibilities for marinating chicken. Just as there are lots of alternatives to cow's milk out there, the same goes for yogurt, offering plenty of chicken marinating possibilities for adventurous cooks.