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Yogurt Marinated Chicken + Garbanzo Salad

Active Time: 15 minutes
Total Time: 40 minutes
  • Gluten Free
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Big Kids Plate
Toddler Plate

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Why we love it:

The marinade and sauce are made at the same time so you’re really leveraging your efforts with this recipe! The chicken takes a while in the oven but prep time here is super simple which seems like a great trade off. If you can let the chicken marinate overnight it will be really tender and flavorful from the yogurt.


  • 2 cups Plain Greek Yogurt
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cumin
  • 12 teaspoon Black Pepper
  • 112 teaspoons Kosher Salt (divided)
  • 2 Lemons (1 juiced, 1 zest and juiced)
  • 2 pounds Whole Chicken Leg (bone-in, or whole chicken)
  • 1 15-ounce can Garbanzo Beans
  • 1 English Cucumber
  • 2 Slicer Tomatos
  • 4 Green Onions
  • 1 teaspoon Dried Oregano
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Mayonnaise (optional)
  • Naan (or pita, 4 pieces)

Cooking Instructions

  • 1. PREHEAT OVEN TO 425

    Or heat the outdoor BBQ and cook the chicken over medium, indirect heat. It may take a little longer than the oven, so check the doneness before serving.


    In a large bowl, stir together the 2 cups plain greek yogurt, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, ½ teaspoon black pepper, ¼ teaspoon salt, and juice of 1 lemon.

  • 3. CHICKEN

    If the thigh is attached you can cut it in half, or leave it whole. Remove 1 cup of the yogurt sauce and set aside in a smaller bowl - don’t touch this for the chicken! Sprinkle with ½ teaspoon of salt.

    Use the remaining yogurt sauce to slather the chicken generously on all sides. Place on a baking sheet and into the oven. Roast leg/thigh combos for 25 - 30 minutes; half chicken for 40 - 45 minutes; a whole chicken for 60 - 75 minutes - all until cooked through and golden brown on the skin.


    While the chicken is cooking, drain the beans and place in a large bowl. Dice the cucumber and tomatoes into pieces that are similar in size to the beans and add. Mince the green onion and add. To the bowl add the 1 teaspoon dried oregano, zest and juice of the second lemon, ½ teaspoon salt, and the 3 Tablespoons olive oil. Toss and let sit.

  • 5. SAUCE

    If using, add the mayo to the reserved yogurt and spice blend.

  • 6. SERVING

    When chicken is done, serve over a big bowl of garbanzo bean salad and top generously with sauce. Serve with naan; perhaps warmed up a bit.

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    you can simply mix the spices with a Tablespoon of olive oil and rub the chicken with that. Omit sauce or serve with a dollop of plain coconut/almond yogurt
    use a whole chicken, half chickens, leg/thighs, or skin on chicken breast. All are delicious in this marinade - just cook accordingly
  • BBQ:
    this is amazing on an outdoor BBQ
  • MAYO :
    the mayo tempers the yogurt’s tang and makes it feel “rich” but it’s optional
    a great spice blend to buy, but if not, use ½ teaspoon each: paprika, ground coriander, and a pinch of cinnamon
    white beans are good, or omit beans and add arugula or lettuce

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Slice the chicken and serve with bread
  • Offer some plain yogurt and the spiced sauce to taste, or dilute some of the sauce with more plain yogurt for a “mild” version
  • Separate out the garbanzos or just leave out the herbs in the salad
  • Roast a green vegetable to go along side

For Toddlers

  • Dice the chicken
  • Mash the garbanzo beans with the back of a fork to make a nice consistency for little spoons; you can leave some veggies in or separate them out

For Choosy Eaters

  • You can marinate all of the chicken and just remove the skin for their portion. They won’t see the spices or yogurt but they will get the benefit of it being juicy inside
  • Slice cucumbers and tomatoes and serve plain. Or add carrots, fruit, etc.
  • Serve with bread. Add a scoop of plain yogurt

Prep Ahead & Use It Up

  1. Make garbanzo bean salad, it’s great for up to 4 days in the fridge
  2. Make yogurt marinade
  3. You can let the chicken marinate for up to 36 hours before roasting
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