Yogurt & Herb Grilled Chicken
Yogurt & Herb Grilled Chicken
Ingredients
For the Marinade
- 1 cup plain Greek yogurt
- 1/4 cup olive oil
- 1 tablespoon honey
- 3 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil, for grilling
Instructions
- 1
In a medium bowl, combine the plain Greek yogurt, 1/4 cup olive oil, honey, minced garlic, chopped fresh parsley, chopped fresh cilantro, lemon zest, paprika, ground cumin, salt, and black pepper. Whisk thoroughly until all ingredients are well combined and the marinade is thick and aromatic.
⏱️ 5 min
- 2
Place the boneless, skinless chicken breasts in a non-reactive baking dish or a large resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is completely coated. Use tongs or your hands to evenly distribute the marinade.
⏱️ 2 min
- 3
Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to penetrate the chicken. For best results, marinate overnight.
⏱️ 120 min
- 4
About 20 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill grates or grill pan with 1 tablespoon of olive oil to prevent sticking.
⏱️ 5 min
- 5
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken breasts on the hot grill.
⏱️ 1 min
- 6
Grill the chicken for 5-7 minutes per side, or until prominent dark grill marks appear and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The chicken should be golden-brown and cooked through.
⏱️ 14 min
- 7
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing and serving. This allows the juices to redistribute, keeping the chicken tender and moist.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Yogurt & Herb Grilled Chicken
Ingredients
For the Marinade
- 1 cup plain Greek yogurt
- 1/4 cup olive oil
- 1 tablespoon honey
- 3 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon zest
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil, for grilling
Instructions
- 1
In a medium bowl, combine the plain Greek yogurt, 1/4 cup olive oil, honey, minced garlic, chopped fresh parsley, chopped fresh cilantro, lemon zest, paprika, ground cumin, salt, and black pepper. Whisk thoroughly until all ingredients are well combined and the marinade is thick and aromatic.
⏱️ 5 min - 2
Place the boneless, skinless chicken breasts in a non-reactive baking dish or a large resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is completely coated. Use tongs or your hands to evenly distribute the marinade.
⏱️ 2 min - 3
Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to penetrate the chicken. For best results, marinate overnight.
⏱️ 120 min - 4
About 20 minutes before grilling, remove the chicken from the refrigerator to bring it closer to room temperature. Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill grates or grill pan with 1 tablespoon of olive oil to prevent sticking.
⏱️ 5 min - 5
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken breasts on the hot grill.
⏱️ 1 min - 6
Grill the chicken for 5-7 minutes per side, or until prominent dark grill marks appear and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The chicken should be golden-brown and cooked through.
⏱️ 14 min - 7
Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes before slicing and serving. This allows the juices to redistribute, keeping the chicken tender and moist.
⏱️ 3 min