Looking for a simple yet transformative way to elevate your grilled chicken? This garlic and herb yogurt marinade is your answer! The creamy tang of yogurt tenderizes the chicken beautifully, while garlic, fresh herbs, and a hint of citrus add layers of flavor that make every bite memorable. Perfect for summer cookouts or weeknight dinners, this marinade works wonders with any cut of chicken you prefer.
Garlic and Herb Yogurt Marinade for Grilled Chicken
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Marinating 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Recipe Component
Cuisine Mediterranean, Middle Eastern
For the Marinade
- 1 cup plain Greek yogurt whole milk or 2%
- 3 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Chicken
- 2 pounds chicken thighs drumsticks, or boneless breasts (see FAQs for more details)
Prepare the Marinade
In a mixing bowl, whisk together the yogurt, minced garlic, lemon juice, olive oil, rosemary, thyme, parsley, paprika, cumin, salt, and black pepper until smooth and well combined.
Marinate the Chicken
Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, but ideally overnight for maximum flavor.
Preheat the Grill
When ready to cook, preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid overcooking to keep the meat juicy.
Rest and Serve
Transfer the chicken to a plate and let it rest for 5 minutes before serving. This helps lock in the juices.
Pairings
This grilled chicken pairs wonderfully with:
- A fresh cucumber and tomato salad
- Herbed rice or couscous
- Grilled vegetables like zucchini, bell peppers, or asparagus
- A dollop of tzatziki sauce for extra creaminess
FAQs
1. What type of chicken works best for this marinade?
- Chicken thighs and drumsticks: These cuts stay juicy and flavorful, even if slightly overcooked.
- Boneless breasts: Work well but need careful grilling to avoid dryness. Pound them to an even thickness for consistent cooking.
- Bone-in chicken pieces: Excellent for grilling, but cook time will be slightly longer.
2. Can I use dried herbs instead of fresh?
Absolutely! Use half the amount of dried herbs since they are more concentrated.
3. How long can I marinate the chicken?
Marinate for a minimum of 2 hours. For the best flavor and tenderness, aim for 12–24 hours. Avoid exceeding 24 hours, as the acidity in the yogurt can break down the meat too much.
4. Can I bake the chicken instead of grilling?
Yes! Bake the chicken in a preheated oven at 400°F (200°C) for 20–25 minutes or until the internal temperature reaches 165°F (74°C).
