Name: Baked Chicken with Chile-Yogurt Marinade
Yield: Makes 10 servings
Ingredients: 3 garlic cloves; 1 jalapeño, halved lengthwise and seeded; 1 large onion, cut into large chunks; 1/4 cup packed fresh cilantro, basil, or parsley leaves; One 16-ounce container plain low-fat yogurt; Grated zest of 2 limes; 1/4 cup fresh lime juice; 2 tablespoons chili powder or pure ground mild chile, such as ancho; 1 teaspoon salt; 4 large (8 to 9 ounces each) chicken breast halves, each cut in half crosswise to make 8 pieces total; 6 chicken drumsticks; 6 chicken thighs

A platter of marinated chicken is always a popular buffet item, and I've been serving this at my parties for years. Choose cilantro, basil, or even parsley to fit your fancy or your guests' taste (I have cilantro-haters in my crowd, and you may, too). For the juiciest results, use bone-in, skin-on chicken. This marinade works well to protect skinless chicken from drying out — just reduce the baking time by a few minutes.

Make Ahead: The chicken can be marinated 8 hours ahead. The chicken is best served just after baking.

Recipe notes

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