Description
This Yogurt Marinated Chicken recipe features succulent boneless skinless chicken thighs or breasts marinated in a fragrant blend of Greek yogurt, spices, garlic, ginger, and citrus. The marinade tenderizes the chicken while infusing it with vibrant flavors, making it perfect for grilling. The grilled chicken is juicy, flavorful, and ideal for summer cookouts or a delicious weeknight dinner.
Ingredients
Scale
Yogurt Marinade
- 2/3 cup whole milk Greek yogurt
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp minced garlic
- 1 Tbsp peeled and minced fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 tsp salt
- Freshly ground black pepper, to taste
- 1/4 cup chopped cilantro, plus more for serving
Chicken
- 2 1/4 lbs boneless skinless chicken thighs (about 7 thighs) or chicken breasts (about 5)
Instructions
- Prepare the Yogurt Marinade: In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, minced ginger, ground cumin, ground coriander, paprika, cayenne pepper, cinnamon, salt, freshly ground black pepper, and chopped cilantro until evenly combined.
- Marinate the Chicken: Place the boneless skinless chicken thighs or breasts into a gallon-size resealable freezer bag. Pour the prepared yogurt marinade over the chicken. Seal the bag, pressing out any excess air, and massage the marinade evenly over the chicken pieces to ensure full coating.
- Refrigerate the Chicken: Let the chicken marinate in the refrigerator for at least 2 hours. For best flavor and tenderness, marinate chicken breasts up to 8 hours and chicken thighs up to 24 hours.
- Preheat the Grill: Preheat a gas grill to 425°F (218°C). Clean the grill grates thoroughly, then lightly brush them with oil using a balled-up oiled paper towel held with long tongs to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the hot grill. Cook for about 5 to 7 minutes per side, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F (74°C), indicating the chicken is fully cooked.
- Optional – Brush with Olive Oil: To keep the chicken exterior from drying out, lightly brush the chicken with olive oil halfway through grilling.
- Serve: Remove the chicken from the grill, let it rest a few minutes, then garnish with additional fresh chopped cilantro before serving.
Notes
- If you’d like to keep the exterior of the chicken from drying out during grilling, brush lightly with olive oil halfway through cooking.
- Marinate chicken thighs up to 24 hours or chicken breasts up to 8 hours for best flavor and tenderness.
- Always use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Serve with rice, salad, or flatbreads for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh (approx. 130g)
- Calories: 280
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
