yogurt marinated chicken

Prepared in a tasty yogurt marinade, these chicken kebabs are juicy, tender, and loaded with irresistible flavors. Infused in a Middle Eastern spice blend, these kebabs make for an easy and healthy dinner, prepared easily on the grill or in the oven. 

Easy Marinated Chicken Kebabs

chicken

garlic turmeric rice (or any other sides

parsley lemon

plain yogurt (2% or full fat recommended)

olive oil

lemon juice

garlic (minced)

paprika

oregano

tsp cumin

tbsp kosher salt (or

tsp black pepper (or

Combine all marinade ingredients in a large container or food storage bag. Add chicken, red onion, and bell peppers, and toss until well coated. Cover and refrigerate for at least 8 hours, or overnight.

Preheat the oven to 450°F (or 230°C). Prepare a baking sheet by lining it with aluminum foil or any broiler-safe material.

Thread the marinated chicken and vegetables onto skewers, and bake for about 20-25 minutes until cooked through and golden brown, flipping the skewers halfway through.

Optional - switch the oven to broil for about 2-3 minutes for a lightly charred finish. Garnish with parsley and/or lemon wedges as desired and serve immediately. Enjoy!

A serious flavor upgrade for chicken! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that&#039;s brimming with earthy spices, and a fresh lemon-herb flavor.

Yogurt Marinated Chicken

whole milk Greek yogurt

Tbsp lemon juice (+ 1 tsp lemon zest)

Tbsp minced garlic

Tbsp ginger

tsp coriander

cayenne pepper

cinnamon

salt (and black pepper

(plus

In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.

Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.

Seal bag while pressing excess air out. Rub marinade evenly over chicken.

Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).

Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).

Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.

Juicy yogurt marinated chicken, succulent and grilled to perfection! Yogurt marinated chicken breast is a great way to spice up your summer grilling game!

Yogurt Marinated Grilled Chicken

chicken breast

Greek yogurt

garlic

onion powder

salt

black pepper

Pat the chicken breast with a paper towel to remove excess moisture. Pound the thicker end of the chicken to even out the sides for even cooking, if needed.

Add Greek yogurt, lemon and garlic on top of the chicken and season with the paprika, onion powder, oregano, salt and pepper. Rub the chicken breasts with the yogurt and seasoning and coat well. Allow the chicken to marinade for at least 30 minutes or up to 24 hours.

Preheat an outdoor grill to medium-high heat. Place the chicken on the grill and cook with the lid open for 6-8 minutes on one side without touching. Use tongs to flip the chicken and cook for 6-8 more minutes on the other side, until the chicken reaches internal temperature 160°F. Keep in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the chicken rests.

Transfer the chicken to a plate or cutting board and tent with aluminum foil, if desired. Allow them to rest for 5 minutes before slicing or serving.

https://content.jwplatform.com/videos/82yp6LjS.mp4

Yogurt marinated chicken is the juiciest, most flavorful roast chicken, thanks to a tangy, spiced yogurt, lemon, and garlic marinade that tenderizes every bite. With just a little prep the night before, you’ll have perfectly golden, ultra-tender roast chicken ready to serve in under an hour!

Yogurt-Marinated Chicken

plain whole milk yogurt

(one

extra virgin olive oil

garlic cloves, (minced)

mint

cumin

coriander

sweet Spanish paprika

nutmeg

kosher salt

chicken (3 1/2

Kosher salt

Extra virgin olive oil

parsley (to serve)

Make the marinade. In a large bowl with a lid, add the yogurt, lemon zest and lemon juice, olive oil, garlic, oregano, mint, cumin, coriander, paprika, nutmeg, and black pepper. Add a small pinch of salt. Whisk to combine.

Season and marinate the chicken. Pat the chicken dry and season well with kosher salt, especially under the skin. Place the chicken in the bowl with the yogurt marinade and move it around, making sure to lift the skin up to coat the chicken very well. Cover and refrigerate for up to 24 hours.

Bake. Position a rack in the middle of the oven and heat the oven to 425°F. Lightly grease a rimmed baking sheet with extra virgin olive oil. Shake or scrape off excess marinade from each piece of chicken and arrange them on the prepared pan, leaving space between the pieces. Roast until chicken is cooked through and somewhat browned, about 35 to 40 minutes. An instant-read thermometer inserted into the breast or thigh should read 165°F.

Finish and serve. Garnish the chicken with chopped parsley and serve.

Delicious and easy to make. Quick question for next time. Will it still turn out well if I use bone in but skinless chicken?

This looks wonderful and between your cookbook and these recipes, I am learning to cook Mediterranean style. I have been able to divide the recipes easily for a smaller crowd (usually just me and my husband eating). 
I use a lot of chicken breasts but this recipe is giving me the courage to try a whole chicken.  Thank you for sharing your knowledge and skills!

Grilled Tandoori Chicken is a flavorful Indian-inspired dish made by marinating chicken in a spiced yogurt mixture and grilling it to smoky, charred perfection. It's tender, aromatic, and perfect for summer grilling or indoor cooking.

Grilled Tandoori Chicken

chicken thighs

plain yogurt (full-fat preferred)

garlic cloves,

tbsp fresh ginger, grated

tsp garam masala

turmeric

tsp chili powder (adjust

Olive oil (optional,

Fresh cilantro and lemon wedges (for serving)

In a large bowl, whisk together yogurt, garlic, ginger, lemon juice, cumin, coriander, garam masala, turmeric, paprika, chili powder, and salt.

Add chicken and coat well in the marinade. Cover and refrigerate for at least 4 hours or overnight.

Preheat grill or grill pan over medium-high heat.

Remove chicken from marinade and let excess drip off.

Grill chicken for 5–7 minutes per side, or until charred and cooked through (internal temp 165°F/74°C).

Brush with oil or ghee during the last few minutes for added moisture and color.

Let rest a few minutes before serving. Garnish with fresh cilantro and lemon wedges.

Grilled chicken Caesar salad with juicy yogurt-marinated chicken thighs, homemade anchovy Caesar dressing and crispy sourdough croutons.

Grilled Chicken Caesar Salad

olive oil (extra virgin)

sourdough

tsp kosher salt

yogurt

1¼ tsp dried rosemary or oregano or thyme

1½ tsp kosher salt

tsp black pepper

boneless, skinless chicken thighs

mayonnaise

anchovy

Dijon mustard

garlic (grated)

¼ tsp kosher salt

Parmesan

romaine hearts

bibb lettuce (optional)

sourdough croutons

Heat 3 tbsp of extra-virgin olive oil in a skillet over medium heat.Add garlic and cook until golden, flipping after 30 to 40 seconds and remove to bowl.

Add sourdough pieces to the skillet, sprinkle with kosher salt and gently toss to coat.

Drizzle croutons with 2 tbsp oil, tossing to coat, and cook until toasted, 2 to 4 minutes.

Sourdough Croutons

In large bowl, combine yogurt, lemon juice, oil, garlic, oregano, salt and pepper, stirring to combine. Add chicken and let marinate for at least 45 minutes or up to 4 hours.

Grilled Chicken

In bowl, stir together mayonnaise, lemon juice, anchovies, Dijon, garlic, salt and pepper. Whisking constantly, gradually stream in the oil, and continue whisking until you have a thick, smooth dressing. Whisk in Parmesan. Set aside.

Preheat barbecue to medium heat (about 350˚F); grease grill. Place chicken on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and thermometer inserted in thickest part of thigh reads 165˚F, about 10 minutes.

Let chicken rest for 5 minutes before cutting into slices.

Easy Caesar Dressing

Arrange romaine and bibb lettuce on platter; drizzle Caesar dressing overtop and serve with croutons and chicken.

Salad

Top 6 yogurt marinated chicken recipes from across the web

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Easy Marinated Chicken Kebabs

Yogurt Marinated Chicken

Yogurt Marinated Grilled Chicken

Yogurt-Marinated Chicken

Grilled Tandoori Chicken

Grilled Chicken Caesar Salad

Top 6 yogurt marinated chicken recipes from across the web

The most viewed yogurt marinated chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Marinated Chicken Kebabs

Yogurt Marinated Chicken

Yogurt Marinated Grilled Chicken

Yogurt-Marinated Chicken

Grilled Tandoori Chicken

Grilled Chicken Caesar Salad

The most viewed yogurt marinated chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine