Go Back

Garlic and Herb Yogurt Marinade for Grilled Chicken

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 2 hours 30 minutes
Course Recipe Component
Cuisine Mediterranean, Middle Eastern
Servings 4

Equipment

  • Mixing bowl
  • Whisk or Spoon
  • Measuring cups and spoons
  • Large Resealable Plastic Bag or Shallow Dish
  • Grill or grill pan
  • Tongs

Ingredients
  

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)

Instructions
 

Prepare the Marinade

  1. 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

  1. 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.
    raw chicken thigh coated in a yogurt marinade

Preheat the Grill

  1. When ready to cook, preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Grill the Chicken

  1. 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

  1. Transfer the chicken to a plate and let it rest for 5 minutes before serving. This helps lock in the juices.