Easy Grilled Chicken with Yogurt Marinade Recipe

Introduction

This easy grilled chicken recipe is a summer favorite that’s both flavorful and simple to prepare. Marinated in a tangy yogurt mixture with subtle spices, it grills up juicy and delicious every time. Perfect for weeknight dinners or backyard barbecues.

Ingredients

• 1/2 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric (optional)
• 1/4 teaspoon ground cayenne pepper (optional)
• 1 1/2 pounds boneless, skinless chicken breasts or thighs (breasts cut into 3 pieces each, thighs left whole)

Instructions

1. Step 1: In a medium bowl, whisk together the yogurt, lemon juice, vegetable oil, garlic powder, salt, and optional spices until well combined.
2. Step 2: Add the chicken to the bowl and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour or up to 24 hours for best flavor.
3. Step 3: Preheat your grill to medium heat, about 375°F. If using a grill pan, preheat it over medium heat on the stove.
4. Step 4: Remove the chicken from the marinade and let any excess drip off. Grease the grill grates well to prevent sticking.
5. Step 5: Grill the chicken until the thickest pieces reach an internal temperature of 165°F, about 5 to 6 minutes per side.
6. Step 6: Let the grilled chicken rest for 5 minutes before serving to allow the juices to redistribute.

Tips & Variations

• For extra tender chicken, marinate for a full 24 hours. If short on time, even one hour works well.
• Try adding fresh herbs like chopped cilantro or parsley to the marinade for a bright, fresh twist.
• Serve with coleslaw for a crunchy contrast, or make pita wraps with chopped salad and rice for a casual meal.
• Use chicken thighs if you prefer juicier, more flavorful meat; breasts work well for a leaner option.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water to keep it moist, or microwave covered in short bursts until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of whole-milk yogurt?

Yes, plain Greek yogurt can be used and will provide a thicker marinade with a similar tangy flavor.

Is it necessary to marinate the chicken for 24 hours?

No, marinating for at least 1 hour is enough to impart flavor, but letting it sit longer enhances tenderness and depth of taste.

Easy Grilled Chicken with Yogurt Marinade Recipe

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★★★★★

4.9 from 111 reviews

• Author: Isabella
• Total Time: 1 hour 22 minutes
• Yield: 4 servings 1x

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Description

A simple and flavorful grilled chicken recipe that’s perfect for summer gatherings or quick weeknight dinners. Marinated in a tangy yogurt and lemon juice mixture with garlic and spices, this chicken turns out juicy and tender with a deliciously charred exterior. Serve it with coleslaw, salad, rice, or warm pita bread for a versatile meal everyone will enjoy.

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Ingredients

Scale 1x2x3x

Marinade Ingredients

• 1/2 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric (optional)
• 1/4 teaspoon ground cayenne pepper (optional)

Main Ingredient

• 1 1/2 pounds boneless, skinless chicken breasts or thighs (breasts cut into 3 pieces each, thighs left whole)

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Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the yogurt, lemon juice, vegetable oil, garlic powder, salt, turmeric, and cayenne pepper if using. This mixture will tenderize and flavor the chicken.
2. Marinate the Chicken: Add the chicken pieces to the bowl and turn them to coat thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours to allow the flavors to penetrate.
3. Preheat the Grill: When ready to cook, heat your grill to medium heat (about 375°F). If you do not have an outdoor grill, preheat a grill pan over medium heat on the stove.
4. Prepare the Chicken for Grilling: Remove the chicken from the marinade, letting any excess drip off. Make sure to grease your grill grates or grill pan well to prevent sticking.
5. Grill the Chicken: Place the chicken on the grill and cook until the thickest part reaches an internal temperature of 165°F, about 5 to 6 minutes per side. This ensures the chicken is safely cooked while remaining juicy.
6. Rest and Serve: Let the grilled chicken rest for 5 minutes before serving to allow juices to redistribute. Serve with crunchy coleslaw for parties, or with chopped salad, rice, and warm pita bread for a casual weeknight meal where guests can assemble their own wraps.
7. Storage and Reheating: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or microwave in short bursts covered until warm.

Notes

• Marinate the chicken for at least 1 hour for best flavor, but it can be left up to 24 hours for extra tenderness.
• Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F.
• If using boneless skinless chicken breasts, cutting them into smaller pieces helps them cook evenly.
• Greasing the grill grates prevents the chicken from sticking and tearing.
• Optional spices like turmeric and cayenne add color and mild heat but can be omitted to suit preferences.
• Leftover grilled chicken makes a great addition to salads, wraps, or sandwiches.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: grilled chicken, summer recipe, yogurt marinade, easy chicken, backyard barbecue, healthy chicken, quick dinner