Grilled Chicken with Yogurt Marinade Recipe

Yogurt-Marinated Grilled Chicken

5.0

(5,639)

11 Reviews

Yogurt marinade for grilled chicken is the best of all worlds: It makes for flavorful, moist meat and can be tossed together the night before without sacrificing quality.

Tom Mylan

Updated on May 3, 2023

Active Time:

30 mins

Total Time:

5 hrs 10 mins

Yield:

4 servings

Yogurt is ideal to use in a marinade for both its flavor and ability to tenderize meat. It contains lactic acid, which tenderizes more slowly and gently than a citrus juice or vinegar-based marinade, so you can leave your meat to soak overnight without it becoming tough or rubbery. In this recipe, the resulting yogurt-marinated grilled chicken is full of flavor from the garlic, cumin, and cayenne, and it's juicy — even if it happens to get a bit overcooked. The marinade works well with skin-on boneless breasts or thighs; be sure to adjust the cooking time accordingly.

After you've tried this grilled chicken with yogurt marinade, you may be curious to discover what yogurt can do for other meats, and we encourage you to find out! It's especially wonderful with lamb; try it on cookbook great Madhur Jaffrey's boti kebabs or chef Suvir Saran's tandoori lamb chops.

Cook Mode (Keep screen awake)

Ingredients

1 cup full-fat plain Greek yogurt
1 cup lightly packed cilantro, finely chopped
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon cayenne
1 teaspoon ground cumin
2 teaspoons kosher salt, plus more to season
1 teaspoon freshly ground black pepper, plus more to season
1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact
Vegetable oil, for brushing grill

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to coat. Seal bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.
Julia Hartbeck

Set up a gas grill for indirect grilling, then oil grate and heat to medium-high (400°F).
Julia Hartbeck

Remove chicken from marinade, scraping off any excess; discard marinade. Season chicken with salt and pepper to taste. Set chicken skin-side up on grate over indirect heat. Close grill and cook, turning once, until chicken is browned and nearly cooked through, about 25 minutes. Use a spray bottle filled with water to stop flare-ups.
Julia Hartbeck

Reduce grill heat to moderately low. Flip chicken and grill over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in inner thighs registers 160°F, about 15 minutes more.
Julia Hartbeck

Transfer chicken to a carving board and let rest for 10 minutes before carving.