Yogurt Marinated Chicken
Description
Upgrade boring chicken with a lemony, herb Greek yogurt marinade that makes the chicken tender and full of flavor.
Ingredients
Yogurt Marinade:
2/3 c. whole milk Greek yogurt
2 T. olive oil
2 T. freshly squeezed lemon juice plus 1 t. lemon zest
1 T. minced garlic
1 T. minced fresh ginger
1 t. ground cumin
1 t. ground coriander
1 t. paprika
1/4 t. cayenne pepper
1/4 t. cinnamon
1 t. salt
freshly ground black pepper, to taste
1/4 c. chopped cilantro, plus more for serving
Chicken:
2 1/4 lb. boneless, skinless chicken thighs from about 7 thighs, or chicken breasts from about 5 breasts
Directions
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Marinade: In a 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 zip lock freezer bag; pour marinade over chicken. Seal bag while pressing excess air out. Rub marinade evenly over chicken.
Let rest in the refrigerator for at least 2 hours or the maximum up to 8 hours for breasts, 24 hours for thighs.
When ready to cook, preheat a gas grill to 425 degrees. Clean grill grates and lightly brush them with oil with a balled up oiled paper towels and long metal tongs.
Grill chicken until cooked through to 165 degrees on an instant read thermometer in the center of the thickest parts, about 5 to 7 minutes per side.
*If wanting to keep the exterior of chicken from drying out, brush lightly with olive oil halfway through grilling.
5-7 servings.