Juicy Grilled Yogurt Chicken (Plus Easy Baked Method)
Say goodbye to dry, bland chicken! This yogurt marinated grilled chicken recipe results in juicy, tender chicken that’s packed with bold flavor. The garlicky marinade is easy to make and can be used on chicken thighs or breasts. You can marinate the chicken up to one day in advance (it will become more tender and flavorful the longer you marinate it) making it perfect for buys weeknights and weekend barbecues. Pair the yogurt grilled chicken with grilled vegetables (try these Grilled Potatoes!), or serve it in salads, wraps, pita pockets or grain bowls. You can use boneless, skinless thighs or breasts - be sure to check out the tip in the Notes below about pounding chicken breasts!
Servings: 4 -6 people
Ingredients
Grilled yogurt chicken
- ¾ cup plain whole milk yogurt (regular or Greek)
- 2 large garlic cloves, grated
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried oregano
- 1 teaspoon honey (or sugar)
- Salt and freshly ground black pepper
- 1 ½ -2 pounds boneless skinless chicken breasts or thighs (*if using breasts, pound them to ½-inch thickness- see the tips below)
For serving (optional)
- 2 lemons, halved
- Oil, for brushing
- Flaky sea salt
Instructions
Marinate the chicken
- In a large bowl, whisk together the yogurt, garlic, smoked paprika, dried oregano and honey, and season with salt and pepper. Place the chicken in the bowl, and toss to coat. Let sit at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours (the longer the chicken marinates the more flavorful it will be, but don’t exceed 24 hours, otherwise the meat could turn mushy). If refrigerating, let the chicken come to room temperature before grilling.
Grill the chicken
- Heat a grill or grill pan to medium-high (500˚F). Clean the grates, and brush them lightly with oil.
- Scrape off excess marinade from the chicken, and season it with salt and pepper. Grill the chicken until browned on both sides and cooked through, flipping once, about and 5-6 minutes per side. Transfer to a platter or cutting board and sprinkle with flaky sea salt.
Grill the lemon halves
- Brush the lemon halves lightly with oil then grill, cut sides down, until grill marks form, about 2-3 minutes.
- Serve the chicken with the grilled lemon halves for drizzling. You can serve the chicken on its own or slice it against the grain for salads, sandwiches and bowls.
Notes
Do Ahead: The chicken can be marinated up to 1 day ahead.
Tips:
- Chicken breasts have a tendency to turn dry and tough on the grill since they’re thick and unevenly shaped. To get juicy, tender grilled chicken breasts, pound them to a ½-inch thickness. This allows them to cook evenly and quickly without drying out. You can do this between two sheets of parchment paper or plastic wrap using the flat side of a meat mallet (or rolling pin), or you can ask your butcher to do it for you. There’s no need to pound chicken thighs, since they’re thinner and have a higher fat content.
- Smoked paprika gives the marinade a hint of smoky depth, but you can use regular paprika if you don't have it.
- You can use a gas grill, a charcoal grill or an indoor grill pan to cook this yogurt marinated chicken recipe.
- If you like it spicy, feel free to add a pinch of cayenne pepper or chili flakes to the marinade!
- Heat oven to 375°F.
- Arrange marinated pieces on a parchment-lined sheet pan.
- Bake 25–30 minutes, turning once, until the internal temperature reads 165°F. Broil for 2 minutes at the end for crisp edges.
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