This simple and tasty yoghurt chicken marinade is the best of both worlds. It makes for flavorful, moist meat and can be tossed together the night before as yoghurt marinates slower than vinegars, so it won't impact the quality of the chicken. It's Bio-Alai Health System friendly and approved for the Therapeutic Stage on all plans. For some personalised plans you'll need to wait till your second cycle to add in cayenne once you have reintroduced chilli. Please follow the food reintroduction guide to check for intolerances.

Ingredients

• 1 kilo Chicken drumsticks (or Marylands)
• 1 cup plain coconut yoghurt (Coyo is recommended)
• 1 cup lightly packed coriander, finely chopped
• 3 tablespoons fresh lemon juice
• 3 garlic cloves, minced (if tolerated)
• 1/2 teaspoon cayenne (in cycle 2 of Bio-Alai if removed)
• 2 teaspoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

1. In a large glass dish with a lid mix yogurt, coriander, lemon juice, garlic, cayenne (if using), cumin, salt, and pepper. Add chicken drumsticks and turn / mix to coat. Seal the container and refrigerate for at least 3 hours or overnight. 

 2. Heat oven to 200 degrees C and bring chicken to room temperature

3. Remove chicken from the marinade and put into a baking dish. It can be helpful to line the dish with baking paper to make clean up easier.  

4. Bake for around 40 minutes until golden brown, turning occasionally.

5. Cover chicken and let rest for 10 minutes before serving.

Enjoy 

Xx Meaghan