Greek Yogurt Marinated Chicken: A Refreshing Twist on Grilled Perfection
Summer is the perfect time to turn on the grill and enjoy the sunshine with a flavorful dish that’s both simple and sensational. Today, I’m thrilled to share a recipe that has become a family favorite: Greek Yogurt Marinated Chicken. This recipe uses Greek yogurt to tenderize the chicken while herbs and spices infuse it with an unforgettable freshness.
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 cup water
- 1/4 cup Greek yogurt
- 1 cup fresh cilantro, packed tight
- 1/3 cup fresh mint, packed tight
- 1 inch piece of ginger root
- 5 garlic cloves
Directions
Preparing the Chicken
- Pound the Chicken: Place the chicken breasts in a zip lock bag, pressing out all the air and sealing it. Use a mallet or rolling pin to pound the chicken to a one-inch thickness.
- Marinate: In the same bag, add lemon juice and salt. If the bag is damaged, transfer the chicken to a new bag or a medium bowl and cover. Let it sit in the refrigerator for 15 minutes.
Making the Marinade
- Blend the Ingredients: In a blender or food processor, combine the Greek yogurt, mint, cilantro, ginger, and garlic with 1/2 cup of water. Blend until smooth. If necessary, add a little more water to facilitate blending.
- Combine with Chicken: Pour the marinade over the chicken in the bag or bowl. Ensure it’s well-coated, then refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
Cooking Methods
Grilling:
- Preheat the Grill: Preheat a gas grill to 400°F or a charcoal grill to medium-high.
- Prepare the Grill: Rub olive oil on the grill rack using a paper towel or a grill brush.
- Grill the Chicken: Place the chicken on the grill, cover, and cook for 6-8 minutes on each side, until it’s no longer pink in the middle. Cooking times may vary based on thickness.
- Optional Sauce: If you want to use the remaining marinade, boil it for at least a minute before serving alongside the chicken.
- Rest: Let the chicken rest for 5 minutes before slicing.
Sautéing:
- Heat the Skillet: Preheat a large skillet or grill pan to medium-high. Coat lightly with cooking spray or olive oil.
- Cook the Chicken: Place the marinated chicken in the skillet, cooking 5-7 minutes on each side until the internal temperature reaches 165°F.
- Rest: Let the chicken rest for 5 minutes before serving.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 2 hours 36 minutes
- Calories: Approx. 250 per serving
- Servings: 4
This Greek Yogurt Marinated Chicken offers a juicy, tender meal with a burst of freshness from cilantro and mint, ideal for a light yet satisfying summer dish. Whether you choose to grill or sauté it, this recipe promises a delightful eating experience. Pair it with a side of grilled vegetables or a fresh salad for a complete meal that’s sure to impress. Enjoy the burst of flavors!
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Greek Yogurt Marinated Chicken
- Total Time: 2 hours 36 minutes
- Yield: 4 1x
Ingredients
1 1/2 pounds boneless skinless chicken breast
3 tablespoons lemon juice
1 teaspoon salt
1/2 cup water
1/4 cup Greek yogurt
1 cup fresh cilantro packed tight
1/3 cup fresh mint packed tight
1 inch piece of ginger root
5 garlic cloves
Instructions
Place the chicken breasts in a zip lock bag, pressing out all the air and sealing. Pound chicken to a one inch thickness using a mallet or rolling pin. Add in lemon juice and salt to the chicken if your bag is still intact, otherwise move to a new bag or a medium bowl. Cover or zip closed. Let sit in the fridge for 15 minutes.
In a blender or food processor, combine yogurt, mint, cilantro, ginger, garlic, with 1/2 cup water. Mix until smooth. Add in a little more water if the blender isn’t full enough.
Pour the marinade into the bag or bowl of raw chicken. Cover or zip closed. Put in the refrigerator for at least 2 hours, up to 24 hours.
How to Grill Chicken:
Preheat a gas grill to 400°F or a charcoal grill to medium-high.
Add olive oil to a paper towel (or grill brush) and rub on grill rack to coat.
Remove chicken from marinade. Grill, covered for 6-8 minutes. Then flip over and cook for an additional 6-8 minutes, until chicken is no longer pink. The cooking time may be a little longer or shorter based on the thickness of the chicken. If you want to keep the marinade to serve with the chicken, pour it into a small saucepan and heat to a boil. Boil for at least a minute. Serve with chicken.
Pull the chicken off the heat and let it rest on a plate for 5 minutes before cutting into it.
How to Sauté Chicken:
Preheat a large skillet (I like to use an iron skillet) or grill pan to medium-high heat. Spray pan with a thin layer of cooking spray or olive oil. Let it heat up.
Add in the marinated chicken, cooking for 5-7 minutes on each side until the internal temperature is at least 165°F. The cooking time may be a little longer or shorter based on the thickness of the chicken.
Pull the chicken off the heat and let it rest on a plate for 5 minutes before cutting into it.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
Nutrition
- Calories: 250 kcal