Persian-Style Golden Yogurt-Marinated Chicken (جوجهٔ سوخاری) — Oven-Baked, Spice-Scented Chicken with a Yogurt Marinade

• 2 lbChicken thighs, boneless skinless (cut into 6–8 cm pieces)
• 8½ ozPlain yogurt, full-fat
• 3 tbspLemon juice, freshly squeezed
• 2 tbspOlive oil
• 12 gGarlic, finely grated (about 3 large cloves)
• 3 tspTurmeric, ground
• 2 tspCumin, ground
• 2 tspCoriander, ground
• 2 tspPaprika, sweet
• 1 tspBlack pepper, ground
• 2 tspSalt, fine (about 12 g)
• 2½ ozPanko breadcrumbs (for a crisp, oven-baked crust)
• 2.8 ozOnion, grated and squeezed (adds classic Persian tenderness and aroma)

Instructions

1. 1

   In a large bowl, whisk the yogurt, lemon juice, 30 ml olive oil, garlic, turmeric, cumin, coriander, paprika, black pepper, and salt until completely smooth. If using grated onion, stir it in now so its juices can work as a tenderizer during marination.

2. 2

   Add the chicken pieces to the bowl and mix thoroughly, turning each piece until it is evenly coated in the golden marinade. Cover and refrigerate for 6 hours, and for best tenderness and flavor marinate up to 12 hours.

3. 3

   When ready to cook, preheat the oven to 220°C (425°F) and line a sheet pan with parchment paper. Set a wire rack on the pan if you have one, because airflow helps the coating crisp evenly.

4. 4

   In a shallow dish, combine the panko breadcrumbs with 15 ml olive oil and rub with your fingertips until the crumbs feel lightly moistened and sandy. This small amount of oil mimics shallow-frying and encourages deep browning in the oven.

5. 5

   Remove the chicken from the marinade and let excess drip back into the bowl for 10 seconds per piece, leaving a thin coating clinging to the meat. Press each piece firmly into the panko mixture on all sides so the crumbs adhere in a consistent layer.

6. 6

   Arrange the coated chicken on the rack or directly on the lined pan with at least 2 cm space between pieces. Bake for 18 minutes, then flip each piece and bake for another 12–15 minutes until deeply golden and the thickest piece reaches 74°C (165°F).

7. 7

   Rest the chicken for 5 minutes before serving so the juices redistribute and the crust sets. Serve hot while the exterior is crisp and the interior remains tender and yogurt-scented.