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.


  1. Beautiful,yummy site-love the pictures and great info,thank you- Betty

  2. Yogurt and chicken, I love this combination.
    I love that you can just leave it alone and come back with a complete dinner. Must try.

  3. I've done this many times, except I make a roux, add chicken broth, and then the yogurt. So, so good. Good with red peppers and shrooms mixed in, too! I love that fall is just around the corner; I can finally cook again!

  4. Yogurt just really grosses me out. Is there anything else that could be used instead of the yogurt?

  5. Betty, thanks, glad you like it.

    Trisha, it's not quite a crock-pot meal, but the next best thing.

    Melissa, I was just telling someone that I've been short on veggie dishes this summer because I keep eating them raw. I won't say I'm looking forward to the colder weather, but yeah, I'm looking forward to cooking again, too. Especially bread.

    Sueann, the yogurt is kind of the point of this dish. For a plain chicken and rice, you could just do one cup of rice and two cups of chicken broth. Season the chicken with salt and pepper, put it on top of the rice, and do it the same way.

  6. That looks and sounds delicious. Just one question, though: wouldn't reusing the marinade from raw chicken be a bad idea from food safety perspective? Or are you going with a "well, it's getting cooked again anyway" line of thought?

  7. Anna, that's exactly right. (The "cooked again" part, not the "bad idea" part.) If you want to be extra-sure, check the temperature of the rice to make sure it's at least 160°.

  8. Funny you should say that, Drew – I made bread last night for the first time in months! :) I was making my chow, and I thought fresh baked bread was the best partner for it. I was right. :)

    Also, if you want to richen (I just made that up) up that dish a little, put a glob of sour cream and mayo in it. Mmmmmmmm.

  9. Hi Drew,
    I tried this tonight and it was definitely a good experience. Of course I wound up having to make substitutes (ground ginger instead of fresh). And I just marinated for a couple of hours.

    I was surprised at how sweet the rice was after it was cooked. In fact, I thought this might be a nice dish to toss some golden raisins into.

    My chicken was skinless, so I didn't get the nice browning you did — in fact, I'd say this was a really, really blonde meal. I think I would have appreciated a punch of color from some veggies with it, but I wanted to see what I thought of the chicken.

    Curious to try it with some pasta instead of rice, too. I think I like using the yogurt on the chicken — it was definitely as tender as it could possibly be. Now I need to try the grilled version too.

  10. Trixie, you're definitely right about the color. Even with the browning, it was a very monochromatic meal. It's funny you did the same thing as me, leaving out the veggies (I left out the rub) so you could taste the chicken on its own.

  11. Thank you for introducing me to using yogurt as a marinade- I don’t think I’ll use anything else on chicken again. It was so moist and delicious. Using the marinade to cook the rice is a great move too. I did have some trouble with the cooking time and temp- at a half hour both my chicken and rice were far from done. I added a half hour and turned up the heat for the last 15 min. The rice was a little underdone at this point (perhaps due to my glass baking dish?), but the chicken was perfect. I can’t wait to try different flavor combinations with this- this time I used curry powder and a few other spices.

  12. Dan, curry and yogurt is a classic combination. Good choice. By the way you’re right about the cooking time for the rice. It takes quite a bit longer than when using water.

  13. R. Stevens says:


    I wonder if you could do this another way without using the BBQ?

    I actually used the marinade you did, then coated and fried the chicken – my coating was pretty dull – but the marinade made the meat of the chicken really incredibly flavorful!

    I wonder how simply baking the chicken the night before would work, then putting it in with the rice?

    I can’t BBQ in the winter where I live (4 feet of snow!)

  14. Oh come on, you’re just not determined enough. :-)

    Seriously though, I would do it under the broiler to get a nice crispy skin before tossing it in with the rice.

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