Yogurt-Marinated Grilled Chicken
This yogurt-marinated grilled chicken is flavorful and juicy, perfect for your next BBQ! Marinated in a mix of yogurt and spices, it's sure to impress your guests.
Equipment
- Gas Grill
- Large Bowl
- Resealable Plastic Bag
- Baking Dish
- Spray Bottle
Ingredients
Marinade
- 1 cup full-fat plain Greek yogurt
- 1 cup cilantro lightly packed, finely chopped
- 2 tablespoons fresh lemon juice
- 3 cloves garlic 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) whole chicken halved, breast and rib bones removed, leg bones left intact
- vegetable oil for brushing grill
Instructions
- In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large resealable bag.
- Add chicken halves to the bag and turn to coat. Seal the bag and refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.
- Set up a gas grill for indirect grilling, oil the grate, and heat to medium-high (400°F).
- Remove chicken from marinade, scraping off excess. Season with salt and pepper. Place skin-side up on the grate over indirect heat. Close the grill and cook for about 25 minutes, turning once, until browned and nearly cooked through.
- Reduce grill heat to moderately low. Flip chicken and grill over direct heat, turning occasionally, until lightly charred and an instant-read thermometer registers 160°F in the inner thighs, about 15 minutes more.
- Transfer chicken to a carving board and let rest for 10 minutes before carving.
Notes
Feel free to adjust the spices in the marinade to suit your taste. The longer you marinate the chicken, the more flavorful it will be!