The yoghurt adds tenderness and helps carry spices. Use tofu for a plant-based version.
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Coconut yoghurt marinade for chicken or tofu
Coconut milk yoghurt makes a creamy, gently tangy marinade for chicken or tofu. Garlic, ginger, citrus, and warm spices create a deeply savoury result, while the yoghurt helps the marinade cling beautifully before roasting.
Brine and Bloom
Writing about fermentation for healthier living
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Coconut yoghurt marinade
- Servings: 4
- Prep. Time: 15 mins
Ingredients:
- 500g chicken thighs or firm tofu
- 200g coconut milk yoghurt
- 15g lemon or lime juice
- 10g olive oil
- 2 garlic cloves, grated
- 8g fresh ginger, grated
- 4g ground cumin
- 4g ground coriander
- 3g smoked paprika
- 3g salt
- 1g chilli flakes, optional
Directions:
- Mix the yoghurt, lemon or lime juice, oil, garlic, ginger, spices, and salt. Coat the chicken or tofu and refrigerate for at least 2 hours.
- Cook chicken in the oven at 220°C / 200°C fan for 25–30 minutes, or until cooked through. For tofu, roast at the same temperature for 20–25 minutes, turning once.
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