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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Indian Bbq Chicken

Indian Bbq Chicken

Recipe created by Amy Sherman


  • 1/2 cup Dannon® All Natural Plain Yogurt
  • 1 Tbsp. lemon juice
  • 1 tsp. fresh ginger, grated
  • 1 clove garlic, pressed
  • 1 Tbsp. tomato paste
  • 1 Tbsp. vegetable oil
  • 2 tsp. red chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika (smoked paprika if possible)
  • pinch cayenne pepper (optional)
  • 1/2 tsp. salt
  • 1 lb. chicken thighs, skinless (about 4 – 6 thighs)
  • lemon wedges (optional)
  • fresh cilantro (optional)


  1. In a mixing bowl, combine Dannon® All Natural Plain Yogurt, lemon juice, ginger, garlic, tomato paste, oil, and spices. Stir to combine. Add chicken and coat pieces completely. Place in a plastic zip lock bag and marinate for 1-2 hours in the refrigerator.
  2. Preheat oven to 500-600 degrees by turning on the broiler. Place chicken on a rack, over a foil-lined baking pan. Bake in the top 1/3 of the oven for 20-25 minutes or until internal temperature reaches 180 degrees. Serve with lemon wedges and sprigs of cilantro, if desired.


3 servings