Yogurt Marinated Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
7
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Course
Main Course
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Cuisine
Middle Eastern
Yogurt Marinated Chicken
Description
Yogurt Marinated Chicken features a marinade made from Greek yogurt mixed with olive oil, lemon juice and zest, garlic, fresh ginger, and warm spices like cumin, coriander, paprika, cayenne, and cinnamon. This herbaceous marinade also includes fresh cilantro, salt, and pepper, which together create a fragrant and balanced flavor profile. The yogurt acts to tenderize the meat by breaking down proteins gently during the marinating process.
The chicken, either skinless thighs or breasts, is thoroughly coated in the marinade and chilled for at least two hours or up to a full day depending on the cut. This resting time allows the spices and acidity to penetrate the meat. Grilling the chicken over direct heat at 425°F seals in juices and creates a smoky, slightly charred exterior while keeping the inside fully cooked and tender.
This chicken pairs well with rice, flatbreads, or fresh salads to complement the rich and spiced flavors. The recipe notes suggest brushing the chicken with olive oil midway through grilling to maintain the moist exterior. The balanced heat from the cayenne and warm spices ensures the chicken is flavorful without being overwhelming.
To help keep the chicken moist, brush lightly with olive oil halfway through grilling.Marinate the chicken for at least 2 hours; thighs can marinate longer (up to 24 hours) for deeper flavor.Use an instant-read thermometer to confirm the chicken's internal temperature reaches 165°F for safety.
Ingredients
Yogurt Marinade
- 2/3 cup Greek yogurt whole milk
- 2 Tbsp olive oil
- 2 Tbsp lemon juice + 1 tsp lemon zest
- 1 Tbsp minced garlic
- 1 Tbsp peeled and minced ginger fresh
- 1 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 tsp salt and freshly ground black pepper (can adjust to taste)
- 1/4 cup cilantro plus more for serving, chopped
Chicken
- 2 1/4 lbs chicken thighs or chicken breasts (about 5, boneless skinless, about 7 thighs
Instructions
- In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.
- Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
- Seal bag while pressing excess air out. Rub marinade evenly over chicken.
- Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
- Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).
- Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.
Notes
- Brushing olive oil halfway through grilling helps prevent the exterior from drying out.
- Marinate chicken a minimum of 2 hours; longer marinating (up to 24 hours for thighs) enhances tenderness and flavor.
- Check for doneness using a meat thermometer reading 165°F in the thickest part.
User Reviews
Overall Rating
5
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