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![chef name](/wp-content/uploads/2024/02/Zack-Randol.png)
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:
- In a large bowl, whisk together the marinade ingredients to thoroughly combine.
- Add the chicken to the marinade and turn to coat each thigh. Refrigerate and marinate for 12-24 hours.
- Preheat the oven to 400°F.
- 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:
- Preheat the oven to 450°F.
- In a large bowl, combine the quartered potatoes, salt, canola oil and chile crisp oil and mix to coat the potatoes.
- Spread the potatoes onto a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
Chile Crisp Yogurt:
- In a bowl, stir together the yogurt, lemon juice, shallot, salt and chile crisp oil.
For service:
- Spread the Chile Crisp Yogurt onto the middle of a serving dish.
- Gently pile the potatoes on top of yogurt.
- Place the chicken thigh on top of potatoes and garnish with chives.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley