Grilled Lemon Yogurt Chicken

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Course
Serves 4 servings
Prep time
15m
Cook Time
20m

You can use any cut of chicken you like with this recipe (whole chicken cut into pieces, thighs, etc.). I prefer boneless, skinless chicken breasts.


Ingredients

  • 1/2 Cup
    plain low-fat Greek yogurt
  • 1 Tablespoon
    lemon zest
  • 1/2
    lemon, juiced
  • 1 Tablespoon
    olive oil
  • 4
    cloves garlic, crushed
  • 1 Tablespoon
    paprika
  • 1 Teaspoon
    herbes de Provence
  • 1 Teaspoon
    salt
  • 1/2 Teaspoon
    black pepper
  • 4
    chicken breasts
  • For the Sauce:
  • 1/2 Cup
    plain low-fat Greek yogurt
  • 1 Tablespoon
    lemon juice
  • 1 Teaspoon
    Sriracha
  • 1
    clove garlic, crushed
  • 1/2 Teaspoon
    ground cumin
  • 1/2 Teaspoon
    ground coriander
  • 1/2 Teaspoon
    salt

Instructions

  1. Whisk together the 1/2 cup yogurt, lemon zest, the juice from 1/2 lemon, olive oil, 4 cloves crushed garli, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, Sriracha, 1 crushed garlic clove, cumin, coriander and 1/2 tsp. salt in a small bowl. Set aside.

  4. Remove chicken from bag and grill chicken, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

  5. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

  6. Serve chicken with the yogurt sauce on the side.

1 review for Grilled Lemon Yogurt Chicken

  1. Jordin
    5

    ()

    My favorite!!!

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