Steps
- 1
in blender add garlic onion cilantro and pulse until onion is finely chopped
- 2
add yogurt lime zest juice chili powder and salt and process until smooth
- 3
transfer to bowl and stir in remaining yogurt
- 4
divide chicken into two gallon bags. pour in the marinade and seal the bags. refridgerate for at least 2 and up to 8 hrs
- 5
preheat oven to 400. line two large baking sheets with aluminum foil and lightly oil the foil
- 6
remove chicken from marinade. arrange on baking sheet
- 7
bake for 20 minutes. turn chicken and switch the positions of baking sheets from top to bottom
- 8
cook until chicken is no longer pink
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