Yogurt-Marinated Grilled Chicken
Grilling season just got EXTRA JUICY with this delicious, succulent chicken deeply marinated in a tangy blend of yogurt, lemon, garlic, and a blend of Mediterranean inspired spices.
Ingredients
- 3½ lbs chicken, breast or thighs boneless, skinless or bone-in, whatever is preferred
- 1 cup plain yogurt add ¼ cup water if using Greek yogurt
- 4 cloves garlic smashed
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 tsp paprika
- 1½ tsp salt
- 1 tsp cumin
- ½ tsp corriander
- ¼ tsp cayenne pepper
- ½ red onion cubed
Instructions
- In large mixing bowl, combine yogurt, smashed garlic, lemon juice, olive oil, paprika, salt, cumin, corriander, and cayenne pepper. If you are using a thick Greek yogurt you will need to add abotu 1/4 cup of water to thin it out.
- Trim chicken of extra fat or grizzle. If using bone-in chicken thighs or breasts, leave whole and place in a large ziplock bag. If using boneless for kebabs, cut into cubes and then place ziplock bag. Add the yogurt marinade, seal ziplock bag, and massage yogurt into chicken to make sure it's fully covered. Refridgerate for 8-12 hours.
- When ready to grill remove from marinade and place on aluminum foil lined baking sheet. Before grilling let chicken sit at room temperature for 30 mintures. If making kebabs, thread the chicken cubes onto metal skewers, alternating occasionally with the red onions. Be sure not to cram the skewers.
- Preheat the grill to medium-high heat. Lightly grease grill. Place chicken and/or kebabs until golden brown on both sides and cooked through to an internal temperature of 165°F, about 20-25 mintues depending on your temperature.
Notes
Nutrition Facts are estimates
Nutrition
Calories: 264kcalCarbohydrates: 4gProtein: 19gFat: 19gSaturated Fat: 5gCholesterol: 75mgSodium: 518mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 470IUVitamin C: 6mgCalcium: 55mgIron: 1mg
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