Nothing quite beats the joy of gathering around the grill during the warmer months, especially when the scent of marinated chicken fills the air. I remember my backyard cookouts as a child, where laughter echoed under the sun, and delicious food brought everyone together. Today, I want to share a recipe that embodies those cherished memories: Yogurt-Marinated Grilled Chicken. This dish not only brings back those happy moments but also introduces an explosion of flavors that you and your family will adore. So, grab your apron, and let’s get cooking!
Why You’ll Love This Recipe
- Quick prep: This recipe minimizes clean-up with an easy marinade process, allowing you to enjoy your cookout hassle-free.
- Family-favorite: Juicy, flavor-packed chicken that’s sure to be a hit at any gathering!
- Comforting flavors: The yogurt marinade creates a tender texture and incredibly rich flavors that will warm your heart.
- Make-ahead friendly: Marinate the chicken overnight for a hassle-free grilling day!
Ingredients
- Full-fat plain Greek yogurt (to create a creamy base that tenderizes the chicken)
- Cilantro (for a fresh, zesty twist)
- Fresh lemon juice (adds brightness and acidity)
- Garlic (for a robust aromatic essence)
- Cayenne (for a hint of heat)
- Ground cumin (to deliver earthy depth)
- Kosher salt (to enhance flavors)
- Freshly ground black pepper (for seasoning)
- Chicken (of course, the star of the show!)
- Vegetable oil (for grilling purposes)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
First, you’ll want to combine your Greek yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt, and 1 teaspoon of black pepper in a large bowl. Mix these ingredients together until well blended. It’s like creating a creamy work of art!
Next, transfer this glorious marinade into a large resealable plastic bag, then add your chicken halves. Gently turn the bag to ensure each piece is well-coated. Seal it up and place it in a baking dish to catch any drips. This is the time to let the magic happen; stick it in the refrigerator for at least 3 hours or preferably overnight. Just make sure to bring the chicken to room temperature before grilling; it helps to achieve that perfect char.
When you’re ready to grill, set up your gas grill for indirect heat and oil the grates. Preheat to medium-high (about 400°F). Remove the chicken from the marinade, scraping off any excess — we want those flavors to stay on the chicken! Season lightly with additional salt and pepper to taste.
Place the chicken skin-side up over indirect heat. Close the grill and let it cook for about 25 minutes, turning once along the way. Keep an eye out for flare-ups; a quick spray of water will do the trick!
After 25 minutes, reduce the heat to moderately low, flip the chicken, and move it to direct heat. Let it sizzle away for another 15 minutes, turning occasionally, until it’s lightly charred and an instant-read thermometer shows 160°F in the inner thigh. How exciting!
Once done, transfer the chicken to a carving board and let it rest for about 10 minutes before cutting. Trust me, this resting time is crucial for juicy, tender chicken.
Pro Tips for Making This Recipe
For an even more tender chicken, you can marinate for up to 24 hours. Be cautious not to over-marinate, or the acid in the yogurt might make the chicken mushy. Also, don’t skip the resting time after grilling; it really retains the juices!
Try not to crowd the grill; give each piece space to breathe, ensuring even cooking. And lastly, an instant-read thermometer is your best friend for achieving that perfectly cooked chicken!
How to Serve
This Yogurt-Marinated Grilled Chicken pairs beautifully with classic cookout sides. Try it with a refreshing corn salad or grilled vegetables. For beverages, a chilled Riesling or lemonade would complement the flavors exquisitely.
For special occasions like Memorial Day or summer BBQs, slide some grilled corn and watermelon slices on the table for a vibrant spread. To plate, drizzle some extra marinade atop the sliced chicken for added flavor and garnish with cilantro or lemon wedges!
Make Ahead and Storage
Leftover Yogurt-Marinated Grilled Chicken can typically last up to 4 days in the fridge, stored in an airtight container. It’s perfect for meal prep, as the flavors deepen over time. If you have extra, freeze it for up to three months, so you can enjoy the taste of summer grilling all year round!
FAQ
- Can I make this gluten-free? Absolutely! This recipe is naturally gluten-free as it contains no gluten ingredients.
- What if I don’t have Greek yogurt? You can substitute with plain yogurt, but keep in mind that it may result in a slightly different texture and flavor.
- Can I use an air fryer or slow cooker instead? Yes, you can; adjust the times accordingly. For air frying, cook at 375°F for about 20 minutes per side, checking internal temperature to ensure doneness.
I hope this dish brings as much joy to your table as it does to mine. Cooking is not just about food; it’s about creating cherished memories with loved ones. So, fire up that grill, and let me know how your Yogurt-Marinated Grilled Chicken turns out. I’d love to hear from you!
Yogurt-Marinated Grilled Chicken
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.