Grilled Greek Yogurt-Marinated Chicken is a tasty and nutritious recipe ideal for any occasion. Marinating the chicken in Greek yogurt not only adds flavor to the flesh but also tenderizes it, making it moist and succulent. This recipe is simple to make and can be served on an outside grill or in the oven, making it an excellent choice for weeknight dinners or weekend barbecues. Grilled Greek Yogurt-Marinated Chicken is sure to satisfy your taste buds, whether you're seeking a healthy and savory supper or simply want to spice up your normal chicken recipe.

Grilled Greek Yogurt-Marinated Chicken

Ingredients

• ½ cup plain low-fat Greek yogurt
• 4 cloves garlic, crushed
• ½ lemon, juiced
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (5 pounds) whole chicken, cut into 8 pieces
• 1 pinch salt

Yogurt Sauce

• ½ cup plain low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon harissa

Directions

• In a medium mixing bowl, combine yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper. Fill a big resealable plastic bag halfway with the mixture. Stir in the chicken to coat. Squeeze out any excess air before sealing the bag. Marinate for at least 3 hours in the refrigerator.
• Preheat an outside grill over medium-high heat and grease the grate liberally.
• To make the sauce, combine the yogurt, lemon juice, and harissa in a small mixing dish. Place aside.
• Transfer the chicken to a dish or a baking sheet lined with paper towels; discard the marinade. Using extra paper towels, pat the chicken dry. Season with salt to taste.
• Grill the chicken for 2 minutes, skin side down, on a preheated grill. Turn each slice over and place on indirect heat. Continue grilling, flipping frequently, with the lid down, for 30 to 35 minutes, or until nicely browned and the meat is no longer pink in the center. An instant-read thermometer implanted near the bone into the thickest section of the thigh should read 165 degrees F. (74 degrees C).
• Serve the chicken with a serving of sauce.

Conclusion

In conclusion, Grilled Greek Yogurt-Marinated Chicken is a simple yet tasty recipe that is both healthful and filling. The combination of Greek yogurt and spices provides a distinct and tasty marinade that imparts a tangy and savory flavor to the chicken. Grilling the chicken provides a slight smokiness that perfectly matches the marinade, resulting in tender and juicy chicken that is guaranteed to impress. Grilled Greek Yogurt-Marinated Chicken is a terrific pick that is guaranteed to please, whether you're wanting to dazzle your dinner guests or simply want to enjoy a nutritious and savory meal.

FAQs

What does marinating chicken in Greek yogurt do?

Yogurt tenderizes meat far more gently and efficiently than traditional marinades. While acidic vinegar or citrus-based marinades can toughen proteins, such as chicken breast, to a rubbery consistency, yogurt gradually tenderizes them, resulting in meat that can be pulled apart by hand.

How long can chicken marinate in yogurt?
Chicken can be marinated in yogurt for 20 minutes to 24 hours. The longer it marinates, the more flavorful it becomes, but don't go beyond 24 hours or the chicken will get mushy.
Is yogurt better than mayonnaise for the marinade?
Because yogurt contains more water than mayonnaise, it allows the spices to do their thing(s) more efficiently. The caveat is that it takes more than 30 minutes to taste Indian-mom-approved amazing; three hours at the very least. However, it is worthwhile to plan ahead of time.
What happens if you marinate chicken in yogurt for too long?
We prefer a little tenderizing with our meat, but if you leave your chicken thighs in lemon juice, lime juice, yogurt, or vinegars for too long, the texture will change from tender to mushy and stringy, two characteristics that have never been used to describe something nice.
Is it OK to marinate the chicken overnight?
The longer you leave an acidic marinade on the chicken, the worse the surface texture becomes, becoming more stringy and dry, so don't soak it for more than overnight.