Description
This flavorful Yogurt Marinated Chicken recipe features tender boneless skinless chicken thighs or breasts marinated in a spiced yogurt mixture, infused with garlic, ginger, and aromatic spices. Grilled to perfection over high heat, the chicken remains juicy and packed with vibrant, tangy flavors from the lemon and fresh cilantro. Ideal for a summer cookout or a quick weeknight meal, this recipe offers a delicious way to enjoy protein with a Middle Eastern-inspired twist.
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 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 well combined.
- Marinate the Chicken: Place the boneless skinless chicken thighs or breasts in a gallon-size resealable freezer bag. Pour the yogurt marinade over the chicken. Seal the bag while pressing out any excess air and massage the marinade evenly over all pieces of chicken.
- Refrigerate: Let the chicken marinate in the refrigerator for at least 2 hours. For optimal flavor and tenderness, marinate up to 8 hours for chicken breasts or up to 24 hours for thighs.
- Preheat the Grill: Preheat a gas grill to 425°F (220°C). Clean the grill grates thoroughly, then lightly brush them with oil using a balled-up 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, turning once, until the internal temperature reaches 165°F (74°C), measured with an instant-read thermometer in the thickest part of the chicken.
- Optional Olive Oil Brush: To prevent the chicken exterior from drying out, you can brush the pieces lightly with olive oil halfway through grilling.
- Serve: Remove the chicken from the grill, let it rest for a few minutes, and garnish with additional chopped cilantro before serving.
Notes
- Brushing the chicken lightly with olive oil halfway through grilling helps keep the exterior moist and flavorful.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- Marinating longer, especially for thighs, intensifies flavor and tenderness.
- This recipe works equally well with chicken breasts or thighs, though thighs remain juicier.
Nutrition
- Serving Size: 1 chicken thigh or breast (approximately 3.5 oz cooked)
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 90 mg
