Flavor Trends, Strategies and Solutions for Menu Development
chef name

Zack Randol
Director of Catering and Culinary Operations

Spiced Chobani® Yogurt Marinated Crispy Chicken Thigh

Recipe courtesy of Zack Randol
Sponsor: Chobani®

Servings: 6


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


  • Minced chives


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

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