Ah, chicken—the reliable weeknight staple that can sometimes feel a bit, well, predictable. But this yogurt marinated chicken recipe? It’s like a ticket to a flavor festival, right in your kitchen. Imagine juicy chicken infused with tangy yogurt, spices dancing around it, making every bite a delightful surprise.
Steps
- In a bowl, combine Greek yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper, and cilantro to create the marinade.
- Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag, removing excess air, and ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or up to 8 hours for breasts and 24 hours for thighs.
- Preheat your grill to 425 degrees Fahrenheit, clean the grates, and lightly oil them using a paper towel and tongs. Place the marinated chicken on the grill, cooking each side for approximately 5 to 7 minutes until the chicken is thoroughly cooked, reaching an internal temperature of 165 degrees Fahrenheit.
- For a juicier finish, consider brushing the chicken with olive oil midway through grilling. After removing from the grill, let the chicken rest for a few minutes to allow the juices to redistribute before serving.
Ingredients
- 2/3 cup whole milk Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1/4 cup chopped cilantro, plus extra for serving
- 2 1/4 pounds boneless skinless chicken thighs (approximately 7 thighs) or chicken breasts (approximately 5)
Nutritional Values
Calories 1617 | Calories from Fat 693 | Fat 77g 118% | Saturated Fat 21g 131% | Trans Fat 7g | Polyunsaturated Fat 14g | Monounsaturated Fat 35g | Cholesterol 994mg 331% | Sodium 3318mg 138% | Potassium 3024mg 86% | Carbohydrates 21g 7% | Fiber 7g 28% | Sugar 7g 8% | Protein 203g 406% | Vitamin A 1904IU 38% | Vitamin C 21mg 35% | Calcium 357mg 36% | Iron 14mg 78%
FAQ
- How long should chicken be marinated in a yogurt-based marinade?
- For the best results, chicken breasts or thighs should be marinated for at least two hours. Chicken breasts should not be marinated for more than eight hours, while chicken thighs can be left in the marinade for up to 24 hours.
- Can I bake the yogurt-marinated chicken instead of grilling it?
- Yes, you can bake the chicken. Preheat your oven to 425°F, place the chicken on a foil-lined baking sheet sprayed with nonstick cooking spray, and bake until the internal temperature reaches 165°F, which takes about 20 to 25 minutes. You can broil it at the end for extra browning if desired.
- What if I don’t have Greek yogurt? Can I use regular yogurt instead?
- If Greek yogurt is unavailable, you can substitute it with plain regular yogurt for the marinade.
- How can I prevent the chicken from drying out during cooking?
- To keep the chicken moist, you can baste it with a little olive oil while cooking. Additionally, using an instant-read thermometer ensures it’s perfectly cooked without guessing. Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.
- Is it possible to use bone-in, skin-on chicken with this recipe?
- Yes, you can use bone-in, skin-on chicken. If grilling, reduce the temperature to medium and increase the cooking time to about 15 minutes per side. For oven baking, cook at 375°F for approximately 40 minutes.
Tips
- To prevent the chicken from drying out during grilling, consider basting it with olive oil midway through the cooking process.
- For even cooking, pound chicken breasts to a consistent thickness before marinating, or slice them in half if they’re particularly large.
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F, which is more reliable than visually judging or cutting into the chicken.
- Allow the chicken to rest for a few minutes after removing it from the grill to let the juices redistribute, ensuring a juicier result.
Equipment
- Instant-read thermometer (e.g., Thermapen)
- Gas grill or an alternative grilling device (if you don’t have a grill)
- Mixing bowl (if specific types are needed)
- Long tongs (for handling food on the grill)
