Zack Randol
Director of Catering and Culinary Operations
Piada

Spiced Chobani^® Yogurt Marinated Crispy Chicken Thigh

Recipe courtesy of Zack Randol
Sponsor: Chobani^®

Servings: 6

Ingredients

Yogurt Marinade:

• 10 oz Chobani^® Nonfat Greek Yogurt
• 1 tsp ground allspice
• 4 cloves garlic, minced
• 2 Tbsp minced ginger
• 2 Tbsp honey
• 1 lime, zested
• 1 tsp minced fresh thyme
• 2 Tbsp kosher salt

Chicken Thighs:

• 3 ½ lb skin-on, bone-in chicken thighs

Roasted Potatoes:

• 2 lb petite red potatoes, quartered
• 1 tsp kosher salt
• 1 Tbsp canola oil
• 1 Tbsp chile crisp oil

Chile Crisp Yogurt:

• 6 oz Chobani^® Nonfat Greek Yogurt
• 1 lemon, juiced
• 1 Tbsp minced shallot
• 1 tsp kosher salt
• 2 Tbsp chile crisp oil

Garnish:

• Minced chives

Directions

Yogurt Marinade:

1. In a large bowl, whisk together the marinade ingredients to thoroughly combine.
2. Add the chicken to the marinade and turn to coat each thigh. Refrigerate and marinate for 12-24 hours.
3. Preheat the oven to 400°F.
4. In a skillet, sear the chicken skin side down until the skin is golden brown. Flip it over and finish cooking in the oven, until the chicken reaches an internal temperature of 165°F.

Roasted Potatoes:

1. Preheat the oven to 450°F.
2. In a large bowl, combine the quartered potatoes, salt, canola oil and chile crisp oil and mix to coat the potatoes.
3. Spread the potatoes onto a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

Chile Crisp Yogurt:

1. In a bowl, stir together the yogurt, lemon juice, shallot, salt and chile crisp oil.

For service:

1. Spread the Chile Crisp Yogurt onto the middle of a serving dish.
2. Gently pile the potatoes on top of yogurt.
3. Place the chicken thigh on top of potatoes and garnish with chives.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley