Yogurt marinade for grilled chicken truly is a game changer: It not only results in scrumptious, juicy meat but can also be prepared the night before without compromising on taste.
Yogurt works wonders as a marinade base, thanks to its delightful taste and meat-tenderizing abilities. Its lactic acid content tenderizes the meat slowly and gently, unlike citrus juice or vinegar-based marinades, allowing you to marinate overnight without ending up with tough or rubbery chicken. In this recipe, the yogurt-marinated grilled chicken bursts with flavors of garlic, cumin, and cayenne, ensuring a juicy and delicious outcome—even if it’s slightly overcooked. Feel free to use skin-on boneless breasts or thighs, and make sure to adjust the cooking time accordingly.
Active Time: 30 mins | Total Time: 5 hrs 10 mins | Yield: 4 servings
Ingredients
- 1 cup full-fat plain Greek yogurt
- 1 cup lightly packed cilantro, finely chopped
- 2 tablespoons fresh lemon juice3 garlic
- c 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 the grill
Instruction
- In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Transfer the marinade to a large, resealable plastic bag. Add chicken halves and turn to coat. Seal the bag and transfer it to a baking dish. Refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.
- Set up a gas grill for indirect grilling, then oil grate and heat to medium-high (400°F).
- Remove chicken from the marinade, scraping off any excess; discard marinade. Season chicken with salt and pepper to taste.
- Set chicken skin-side up on the grate over indirect heat. Close the 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.
- 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. Transfer chicken to a carving board and let rest for 10 minutes before carving.
