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Yogurt Marinated Chicken
5 from 57 votes

Yogurt Marinated Chicken

This yogurt marinated chicken recipe uses a spice blend combined with yogurt, lemon, garlic, and ginger to tenderize and flavor the chicken thighs or breasts. The marinade infuses the meat with bright and aromatic notes, while the yogurt ensures the chicken remains moist through grilling at high heat. It's a method that results in juicy, seasoned chicken with a charred exterior from the grill.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 7
Course: Main Course
Cuisine: Middle Eastern

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

    Cup of Yum
  1. 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.
  2. Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
  3. Seal bag while pressing excess air out. Rub marinade evenly over chicken.
  4. Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
  5. 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).
  6. 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.