Yogurt Marinated Chicken
Yogurt Marinated Chicken is an easy grilled chicken recipe that’s versatile, zesty, and easy to make! You’ll love this savory, summery chicken dinner.
Servings: 6
Calories: 279kcal
Ingredients
- ½ cup plain yogurt
- ⅓ cup olive oil
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 3 cloves garlic minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds boneless skinless chicken thighs
For garnish (optional)
- chopped fresh parsley, for garnish
- 1 lemon, halved
- crumbled feta cheese, for garnish
- salad greens, optional
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, lemon zest, minced garlic, basil, parsley, honey, salt, and black pepper until well combined.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat and oil the grill grates.
- Remove the chicken from the marinade and discard any excess marinade.
- Grill the chicken for 6 to 7 minutes per side or until fully cooked through and golden brown on the outside. Make sure that the internal cooked temperature of the chicken is 165°F.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing.
- Garnish with fresh parsley, a squeeze of fresh lemon juice, and crumbled feta cheese. Serve immediately.
- Serve the chicken on a bed of salad greens, if desired.
Notes
- Chicken: You will need boneless, skinless chicken thighs for this recipe.
- Marinade: This is a simple yet delicious citrusy marinade. Marinating the chicken at least two hours before cooking can make a ton of difference in taste.
- Grilling: Cook the chicken thighs for about 6 minutes per side, but do not remove them from the grill until the internal temperature of the cooked chicken registers at 165˚F.
- Oven: To cook chicken thighs in the oven, preheat your oven to 400˚F for about 25 to 30 minutes or until the internal temperature of the chicken registers at 165˚F.
- Stovetop: Cook the chicken thighs in a greased skillet for 6 to 7 minutes per side.
- Let the chicken thighs rest for 5 minutes before cutting and serving.
- Leftover chicken can be refrigerated in an airtight container for 3 - 4 days or frozen for up to three months.
Nutrition
Serving: 4ounces | Calories: 279kcal | Carbohydrates: 8g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 888mg | Potassium: 383mg | Fiber: 1g | Sugar: 5g | Vitamin A: 99IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 1mg