How To Make Baked Yogurt Chicken With Rice

I mentioned in my last post that I was only using part of the chicken in the first dish. This is the rest of it. I won’t pretend it’s as good as the grilled chicken … that was almost a religious experience. But for something that you can just throw in a dish, put it in the oven and walk away, this is pretty amazing.

The yogurt marinade does double duty here. It didn’t just tenderize the chicken, it provided almost all the liquid for the rice. And since it’s a dairy product, the rice came out rich and creamy, more like risotto than regular steamed rice.


the rest of the yogurt chicken from the first recipe
1 cup white rice
salt and pepper, to taste

A note on garlic:
The grilled chicken that came out of this was delicious with a subtle flavor. This dish is going to include all the garlic you added, so you might want to reduce the amount from what I had in the original recipe. Maybe three or four cloves should be plenty.


This one is really simple, once you’ve already got the marinade done. Follow the instructions from the last time. Do the grilled chicken on the first day, and this on the second day. The recipe I started from said that they normally do enough chicken to make it three days in a row, so yes you can marinate it for at least three days.

Take the chicken out of the marinade — let the excess drip back into the dish — and stir in the rice.

Add anywhere from a quarter-cup to a cup of water.

This is an imprecise measurement, because it depends on how much yogurt you have left after doing the first batch. There should be about two cups of liquid for each cup of rice, so if you’ve followed the previous recipe, and shook off the excess each time you took a piece of chicken out, you should still have almost two cups of yogurt.

Add the chicken back in, trying to leave it on top of the rice as much as possible.

Cover (with a lid or foil) and bake at 350° for a half-hour.

The dish will look totally gross, with all the yogurt burned on around the sides. Don’t worry, you’re not serving in this dish. Check that the rice is fully cooked, then put the uncovered dish under the broiler for a few minutes, until the skin on the chicken is browned and crispy.

Set all the chicken on a serving dish …

… and add the rice.

And that’s it.

Oh, almost forgot. Don’t forget to request the free sample chapter from my upcoming book, Starting From Scratch.

Baked Yogurt Chicken

Baked Yogurt Chicken


  • 1 whole chickens, cut into pieces
  • 2½ cups plain, whole milk yogurt
  • 4-8 cloves garlic
  • 2-inch section fresh ginger root
  • kosher salt
  • fresh ground black pepper
  • 1 cup white rice


Peel and mince the ginger and garlic. Combine in a deep casserole dish with yogurt and 1-2 teaspoons each salt and pepper.

Rinse and dry chicken and add to marinade. Cover and refrigerate overnight.

Remove the chicken from the marinade, shaking the excess off into the casserole. Mix in the rice and a cup of water. Return the chicken to the dish.

Cover (with a lid or foil) and bake at 350° for a half-hour. Remove the lid and place under broiler for a few minutes, until the skin on the chicken is browned and crispy.