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Yogurt Marinated Chicken


Yogurt Marinade

  • 2/3 cup whole milk Greek yogurt
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice + 1 tsp lemon zest
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1 tsp salt and freshly ground black pepper (can adjust to taste)
  • 1/4 cup chopped cilantro, plus more for serving


  • 2 1/4 lbs boneless skinless chicken thighs (about 7 thighs), or chicken breasts (about 5)
Yogurt Marinated Chicken


  • In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.
  • Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
  • Seal bag while pressing excess air out. Rub marinade evenly over chicken.
  • Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
  • Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).
  • Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.

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