Ingredients

1 large roma tomato

½ yellow onion

5 cloves garlic

Jalapeño to taste

¼ bunch parsley

¼ cup extra virgin olive oil

3 tablespoons yogurt

¼ cup pepper paste or tomato paste

2 tablespoons lemon juice

1 teaspoon paprika

1 teaspoon Aleppo powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon 7 spice

1 teaspoon coriander powder

½ teaspoon turmeric

1 teaspoon salt

1½ teaspoons sumac

Instructions

Step 1: Blend the roma tomato, yellow onion, garlic cloves, jalapeño, parsley, yogurt, olive oil, and pepper paste together until smooth to form the marinade base.

Step 2: Add all the spices—paprika, Aleppo powder, garlic powder, onion powder, 7 spice, coriander powder, turmeric, salt, and sumac—to the blended mixture and mix thoroughly.

Step 3: Lay the chicken pieces on a parchment-lined baking tray and spread the marinade evenly over them. Use your hands to gently work the marinade into all the crevices and under the skin, including the back of each piece.

Step 4: Allow the chicken to marinate for 1 hour in the refrigerator to absorb all the flavors.

Step 5: Preheat your oven to 425°F (220°C). Bake the marinated chicken covered for 1 hour and 30 minutes.

Step 6: Once baking time is complete, uncover the chicken and either let it rest in the oven to crisp the skin slightly or broil briefly until the skin becomes golden and crispy.

Step 7: For any leftover marinade, pour it into a pot over medium heat. Add water gradually to reach your desired sauce consistency, bring it to a gentle boil, then serve alongside the chicken.

Tips & Variations

For extra heat, increase the amount of jalapeño or substitute with a hotter pepper like serrano.

Use Greek yogurt for a creamier marinade with a tangier flavor.

If sumac isn’t available, a splash of lemon zest can add a similar citrusy brightness.

Marinate the chicken overnight for an even deeper infusion of spices.

Try finishing the chicken on a grill instead of the oven for smoky charred notes.

FAQs

Can I use this marinade for other meats?

Yes, this marinade works great with turkey, pork, or even lamb. Adjust marinating times to fit the meat’s density—typically 1 to 4 hours.

Is it necessary to bake the chicken covered?

Covering the chicken helps keep it moist during the long baking process. Removing the cover at the end or broiling crisps the skin for a perfect finish.